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Archive for September 20th, 2010

This original Taiwanese preparation has become a favorite in Taiwan’s beer houses.  Remarkably cheap and easy to make it packs a huge flavor. The dark meat of the drumsticks soaks up all the braising liquid of soy sauce, rice wine, and sugar, and cooking it with the bone in adds to the great taste. If there’s one thing I will do differently next time, though, is to use a little less sesame oil.

Chicken Braised in Wine and Sesame

4 chicken legs, chopped into chunks, bone-in

1/2 cup (125 ml) sesame oil

1-inch piece of ginger, unpeeled & sliced

1 red chili, deseeded and sliced

4 cloves garlic, bruised with back of cleaver

1/2 cup (125 ml) soy sauce

1/2 cup(125 ml) rice wine or sherry

1 Tsp. sugar

1/2 cup (20 g) fresh Asian basil leaves

1.)   Bring a large pot of water to boil and add chicken chunks. Remove when cooked ans set aside to drain in a colander.

2.)   Heat sesame oil in wok over high heat until smoking. Stir-fry ginger, chili, and garlic until fragrant and golden brown, about 1 minute.

3.)   Add chicken chunks and stir-fry for 1 minute. Add soy sauce, rice wine or sherry, and sugar. Reduce heat to low and cover and simmer for 15-20 minutes.

4.)   Add basil leaves, mix well, and remove from heat.

5.)   Transfer chicken to a shallow serving dish and serve with steamed rice.

Serves 2-4

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