Source : Hundred Eighty Degrees
A whole chicken, about 1.2 -1.3kgs, cut into pieces
1tbsp chopped garlic
Oil, enough to sauté garlic and ginger slices
Water, enough to cover ingredients
2tsp XO ( or Shaoxing wine )
Note 1 :You may add dried chinese mushroom. If using, soak mushrooms in water until softened, trim the stem and cut mushroom into halves.
Note 2 : You may add potatoes and carrots. If using, peel the skin and chop into bite-sized pieces.
2tbsp light soy sauce
1tbsp dark soy sauce
1.5tbsp osyter sauce
1tsp sesame oil
2tbsp freshly grated ginger juice
2tsp shaoxing wine
½ tsp sugar
½ tsp salt
1. Marinate chicken for at least one hour. ( I like to marinate the night before )
2. Heat cooking oil over medium flame. Sauté chopped garlic and ginger slices until aromatic. Add marinated chicken pieces and stir fry awhile.( add in potatoes, carrot and mushroom if adding). Add in enough water to cover all ingredients, bring to a boil. Cover the pot and simmer at low flame until chicken (potatoes and carrots) are cooked through, about 20-25 minutes.
( Normally, I will taste the gravy and add in more sauces or add dark soy sauce to darken chicken. Judge by tasting )
3. When the dish is done, I like to add XO ( or you can substitute with Shaoxing Wine) to give the gravy a distintive flavour. ( Note : when XO or wine is added, do not boil too long as the liqueur will be evaporated ). Serve hot.
I am submitting this post to Aspiring Bakers #15: Auspicious Dishes for CNY (January 2012) hosted by Wen of Wen’s Delight