In the good old days, chicken dishes were only served during the festivals but nowadays, we have chicken practically every other day. I am running out of ways to cook with it. Luckily, the family likes this dish and it has been my 'lifeline'. In fact this is a confinement dish cooked with sesame oil and lots more ginger slices.
4 pieces chicken thighs(1/2 a chicken will do) - cut into bite-size
1/2 cup sliced ginger
1 tbsp dark thick soya sauce
2 tbsp light soya sauce
1/2 tsp black pepper
1/4 cup stock/water
2 tbsp vegetable oil
salt and pepper
1 tsp sesame oil.
Sprinkle chicken pieces with salt and pepper.
Heat wok/skillet with 1 tbsp oil and brown the chicken pieces. Remove and leave aside.
Add in the other tablespoon oil and fry the ginger slices until golden brown and fragrant.
Put the browned chicken pieces to the ginger slices and add in stock/water, light and dark soya sauce. Cover the wok/skillet and let the chicken cook through.
Remove lid and cook until the sauce is thickened.
Sprinkle black pepper and sesame oil before serving it hot with white rice