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.
- 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
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!
|Nutritional Guidelines (per serving)|
|Total Fat||45 g|
|Saturated Fat||12 g|
|Unsaturated Fat||18 g|
|Dietary Fiber||1 g|