Sesame Wine Chicken
Sesame wine chicken (台式麻油雞) is an unforgettable dish I tried at the night markets of Taiwan. This is a homely Taiwanese style of sesame wine chicken and it requires only a few ingredients.
Similar Recipe:
See Also:
Compared to our local home-style sesame chicken, the Taiwanese version is more soupy since the chicken pieces are simmered in rice wine. This is perfect comfort food for colder weather or (in SG context the rainy season), since this dish is warming. Do use the freshest ginger and sesame oil (100% pure and not rancid) you can find to cook this dish.
Women on confinement (the one-month period after giving birth) will love this dish with extra ginger, extra wine and extra sesame oil since they need extra warming food after child birth. If this is too “heaty” for you, just reduce the ginger and sesame oil accordingly.
I usually serve it as a one-dish meal with mee sua (wheat flour vermicelli) or as a side dish with rice.
Updated: Rice wine I used for this dish
Taiwanese Sesame Wine Chicken
This is a warming dish, and perfect for colder weather and rainy days. Women on confinement (the one-month period after giving birth) will love this dish with extra ginger, wine and sesame oil since they require lots of warming food after child birth.
Ingredients:
- 2 tbsp sesame oil
- 35 grams ginger peeled and sliced thinly
- half chicken (about 450 grams) cut to small pieces (can also use drumlettes)
- 125 ml rice wine
- 75 ml water add more during simmering if needed
- 1/2 tbsp light soy sauce to taste
- 1/2 tbsp wolfberries soaked in water until ready to use
Directions:
- Heat sesame oil in wok. Add ginger and stir-fry briefly until fragrant.
- Add chicken pieces and stir fry until they are cooked on the surface.
- Add rice wine, water and soy sauce. Cover with lid and simmer for 15 minutes. Top up with more water if required. Add wolfberries during the last 2 minutes of cooking. Serve with mee sua or steamed rice.