Stir-Fry Chicken in Rice Wine
OtherNon-vegetarian1500 min
Ginger, garlic, white pepper and two types of soy sauce lend extra flavor to this simple chicken in rice wine stir-fry. Chinese rice wine is found in Asian markets. If unavailable, you can substitute pale dry sherry.
Ingredients
- 1 whole chicken (3 to 4 pounds)
- 1 tablespoon peanut oil or vegetable oil for stir-frying
- 1 tablespoon Asian sesame oil
- 1 thumb-size piece of fresh ginger (cut into thin slices)
- 3 cloves minced garlic
- 3 tablespoons Chinese rice wine or dry sherry
- 3 tablespoons Kikkoman soy sauce
- 1 tablespoon black soy sauce (dark soy sauce)
- 1 teaspoon white peppercorn (coarsely crushed)
- 1 cup hot water or chicken stock
- Salt (to taste)
- 3 stalks spring onion, green onion (cut into 2-inch lengths for garnish)
Directions
- Chop the chicken into bite-size pieces, including the bones.
- Heat the wok to medium-high to high heat.
- Drizzle in the peanut oil or vegetable oil, and the sesame oil.
- When the oil is hot, add the sliced ginger. Stir-fry until it is almost brown. Stir in the minced garlic and stir-fry until it is nearly brown.
- Add the chicken slices. Let sit (sear) briefly, and then stir-fry the meat until it is slightly browned and about 80 percent cooked.
- Pour in the rice wine and continue stir-frying
- Add the Kikkoman soy sauce, dark soy sauce, and crushed white pepper. Continue to stir-fry, making sure the garlic and ginger do not burn.
- Pour in the hot water or chicken stock, a little at a time. Continue frying until the stock is reduced by half. Taste and add a bit of salt if desired.
- Serve the chicken garnished with the spring onions. Enjoy!
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