Stir-Fry Chicken in Rice Wine

A plate of stir-fry chicken in rice wine
Khairil Yusof/Flickr/CC
Ratings (4)
  • Total: 25 mins
  • Prep: 15 mins
  • Cook: 10 mins
  • Yield: serves 6
Nutritional Guidelines (per serving)
777 Calories
45g Fat
6g Carbs
82g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 - 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

Steps to Make It

1. Chop the chicken into bite-size pieces, including the bones.
2. Heat the wok to medium-high to high heat.
3. Drizzle in the peanut oil or vegetable oil, and the sesame oil.
4. 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.
5. Add the chicken slices. Let sit (sear) briefly, and then stir-fry the meat until it is slightly browned and about 80 percent cooked.
6. Pour in the rice wine and continue stir-frying.
7. 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.
8. 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.
9. Serve the chicken garnished with the spring onions. Enjoy!