|Nutritional Guidelines (per serving)|
|Servings: 6 portions (6 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 45g||58%|
|Saturated Fat 12g||60%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 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)
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!