Stir-Fried Sesame Chicken

Want to eat Chinese? Forget the street side Chinese take aways and pay some respect to its originality. You can cook yourself authentic Chinese in less than 30 minutes.Chinese cuisine as we percieve has evolved from time to time, from place to place; each time to suit the palate of the locale and also depending upon the availability of the ingredients. And that authentic Chinese has been, by some sardonic twist of fate and quite without permission, constantly subjected to change, every time, in every restaurant, is actually worthy of shedding a tear.

This recipe is authentic and upholds the pride of ‘traditional Chinese cooking’. This stir-fried sesame chicken is a Chinese cuisine lover’s delight that takes you straight to moments of torpor with the first bite.

Straight out from Vivian NG’s published cookbook, “Favorite Chinese Recipes”, this sure lets you enjoy the palate of China, unperturbed and totally uninterrupted.

Ingredients:

  • 1/3rd cup water
  • 1 teaspoon cornflour
  • 1 teaspoon dark soy sauce
  • 2 tbsp sesame oil
  • 3/4th teaspoon salt
  • 3/4th teaspoon sugar
  • 500 gm boneless chicken breast (cut into 5cm strips)
  • 2 tbsp vegetable oil
  • 5cm fresh ginger cut into strips
  • 1 teaspoon Chinese rice wine (alternative: Pale Dry Sherry, Gin or apple/grape juice if you prefer non alcoholic addition)
  • 1 tbsp sesame seeds, toasted
  • 3 spring onions cut into 5cm length

Procedure:

  • Mix water, cornflour, soy sauce, 1 tbsp sesame oil, salt and sugar in a bowl. Add chicken and coat the chicken with the mixture and set aside to marinate for 10-15 minutes.
  • Heat vegetable oil in a wok or frying pan over medium heat and add ginger and stir fry for 2 minutes until fragrant. To this, add the chicken mixture and stir fry till chicken changes in color, which should be about 3-4 minutes. Stir in remaining water, remaining sesame oil, wine and stir fry for another 3-4 minutes. Sprinkle toasted sesame seeds and spring onions and serve. At once!
  • Simple Chinese cooking is simpler than you think!

 

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