
I love three cup chicken, but Hanna always complain that it is too oily. I have resorted to this alternative recipe when I want to cook Chinese stewed chicken instead. Lots of ginger, no sugar👍, and still very flavorful with the reduced sesame oil.
Ingredients
- 1 lb boneless, skinless chicken thigh
- Chicken marinade
- 2 Tbsp light soy sauce
- 1 Tbsp shaoxing wine
- 1 Tbsp sesame oil
- 4 inch ginger root. Peeled, and finely julienned
- Additional 2 Tbsp light soy sauce
- 1 Tbsp shaoxing wine
- 2 Tbsp sesame oil
- 1/2 cup water
- 1/2 Tbsp ground pepper, more for garnish
- Cilantro for garnish
Directions
- Wash and cut chicken thigh into 1 inch pieces.
- Marinade the chicken with the marinade and place in the refrigerator while preparing the other ingredients.
- Peel and finely julienne the ginger, set aside.
- Heat oil in a wok over medium high heat.
- Add the julienned ginger and fry until fragrant.
- Add the chicken to the wok and continue to fry until the chicken is browned.
- Add the remaining ingredients and 1/2 cup water.
- Bring to a boil over medium high heat until the water is reduced.
- Garnish with cilantro and ground white pepper.

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