SESAME GINGER CHICKEN

麻油雞 SESAME OIL AND GINGER CHICKEN

Six large pieces of chicken thighs (雞腿, 6塊).
Two dozen slices of ginger (薑, 24片).
One TBS Chinese wolfberries ('gau kei ji'), (枸杞子, 1湯匙).
Eight or nine large dried mushrooms (冬菇, 8-9個).
One third cup of black sesame oil (黑麻油, 1/3杯).
Four or five cups of Chinese rice wine, or sherry (米酒, 4-5杯).
Salt as suitable, a minor amount (鹽, 適量).
A pinch of sugar (一撮糖).


Black sesame oil is not commonly used in the cooking process, but added afterwards in small quantity to augment and brighten the flavour of dishes. It's darn well essential for Cantonese cuisine.
Here it is a main ingredient.

Look for 純正黑芝麻油 ('jeun jeng hak ji maa yau'; "pure & unadulterated black sesame oil") on the label. Many brands are mixed, because that is much cheaper, and perfectly suited to regular use.


Rinse and soak the mushrooms for two or three hours in water with a mere pinch of sugar, rinse the wolfberries (Lycium Sinense, 枸杞子) well. Cut each chicken thigh piece in half, a whack with the cleaver ought to do it. Sprinkle a little salt over. Pour the oil into a cool wok. Add the ginger slices, and over low heat cook till fragrant. More of a simmer, really. Then add the chicken bits and seethe till the pinkness is gone and there is a little colour. Pour in the sherry or rice wine, bring to a boil, add the mushrooms and wolf berries.
Turn low, simmer twenty minutes, it is done.

In Taiwan this is considered strengthening for new mothers, and served with a bowl of cooked noodles doused with the broth on the side. Normally I like noodles, but to me this is best with rice splashed with the broth, and a hefty dollop of sambal........ wich, of course, goes with nearly everything.

And perhaps a little cilantro.


People from sambal cultures would also have a small plate of long chunk cut cucumber on the side, which is cooling and good for the digestion.


Originally posted here: Sesame Ginger Chicken