Sesame Chicken

Tasty and savoury...this week's delectable home cooked dish is Sesame Chicken shared by home cook Junie Phua. Mixing up chunky pieces of juicy chicken thigh, this dish truly tantalises those tastebuds. A familiar dish that is not difficult to make.

Complement this dish with brown rice for a healthier option!

Try out this amazing Sesame Chicken dish by cooking it yourself or buy them from Junie today! Here's the full recipe and don't forget to share your photos on our Facebook page!

Sesame Chicken

Print Recipe

Tasty and savoury...this week's delectable home cooked dish is Sesame Chicken shared by home cook Junie Phua. Mixing up chunky pieces of juicy chicken thigh, this dish truly tantalises those tastebuds. A familiar dish that is not difficult to make. Complement this dish with brown rice for a healthier option!

• CuisineChinese

Servings	Prep Time
5 people	30 minutes

Cook Time

1 hour

Servings Prep Time 5 people 30 minutes

Cook Time 1 hour

Sesame Chicken Print Recipe Tasty and savoury...this week's delectable home cooked dish is Sesame Chicken shared by home cook Junie Phua. Mixing up chunky pieces of juicy chicken thigh, this dish truly tantalises those tastebuds. A familiar dish that is not difficult to make. Complement this dish with brown rice for a healthier option! CuisineChinese Servings Prep Time 5 people 30 minutes Cook Time 1 hour Servings Prep Time 5 people 30 minutes Cook Time 1 hour

Ingredients

• 700 grams chicken thigh
• 60 grams old ginger cut into thick slices about 3mm thickness
• 20 g spring onions about 3 sprigs
• 20 g Wolf berries (Goji berries)

Chicken marinate (15 mins in fridge)

• 1 tbsp oyster sauce
• 1/2 tbsp dark soya sauce

When cooking

• 2 tbsp korean sesame oil
• 1 tbsp canola oil
• 1 tbsp white sugar
• 1 tsp corn flour  mixed it with 1 tbsp of water
• 1/3 cup chinese rice wine or Glutinous rice wine
• 1 cup water

For seasoning

• 1/2 tbsp dark soya sauce
• 2 tbsp light soya sauce

Garnishing

• 1 teaspoon toasted black and white sesame seeds Optional
• spring onions Use only the green parts

Instructions

Step 1: Marinate the Chicken & Preparation for Wolfberries

1. Marinate chicken with 1 tbsp of oyster sauce and 1 tbsp of dark soya sauce, set aside in fridge for 15 minutes.
2. Soak all the wolf berries in 3/4 cup of chinese rice wine. After 15 minutes, drain the wolf berries from chinese rice wine, set both aside.

Step 2: Cook the chicken

1. Heat up the wok, turn to medium heat, add 1 tbsp of canola oil and 1 tbsp of white sugar, stir slowly till sugar is caramelised (Till sugar is melted and turned to deep amber colour. Discard it if sugar is burnt. Redo step).
2. Add in the 2 tbsp of Korean sesame oil and all the ginger slices, stir-fry till fragrant and ginger are wrinkled and slightly browned (about 3 mintues).
3. Add in the marinated chicken pieces and stir-fry for about 3 minutes till chicken is nicely seared, about 3/4 cooked.
4. Add in the 1/3 cup of chinese rice wine, 1/2 tbsp of dark soya sauce and 2 tbsp of light soya sauce, the white parts of the spring onions, stir-fry for another minute.
5. Add in the 1/2 cup of water, turn to high heat for 3 minutes till boiling, turn down medium heat and simmer for 10 mintues.
6. Add in the soaked wolf berries and remaining 1/2 cup of water, and continue to simmer for another 8 minutes.
7. Slowly drizzle in the cornstarch mixture (need not use all), and stir constantly till the liquid slightly thickens.

Step 3: Ready to serve

1. Finally, toss in all the spring onions greens.
2. *Optional: Sprinkle on the toasted black and white sesame seeds and serve.

Recipe adapted from Junie

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