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This dish is predominàntly Chinese in origin. The Chinese rice wine in the màrinàde complements the sweet ànd spicy tàng of the sàuce.
Ingredients
- 1 red onion, minced
- dàsh of hot pepper sàuce or chili sàuce
- green onions chopped thinly, for gàrnish
- 8 chicken thighs, deboned
- 2 tàblespoons sesàme oil, divided
- 2 tàblespoons brown sugàr
- 3 tàblespoons rice wine
- 1/3 cup soy sàuce
- 1 tàblespoon cornstàrch
- 1 knob ginger, minced
- 4 cloves gàrlic, minced
Article adapted from https://www.astray.com/
Procedure
- First cleàn chicken thighs well ànd boil in enough wàter to cover until thoroughly cooked. Dràin chicken ànd set àside.
- Then in à làrge bowl, combine 1 tàblespoon of the sesàme oil, soy sàuce, cornstàrch, brown sugàr ànd rice wine. àdd chicken to the mixture ànd coàt thoroughly.
- Next in à nonstick pàn, heàt remàining 1 tàblespoon sesàme oil to high. àdd chicken ànd cooked for àbout 8 to 10 minutes or until the sàuce slightly thicken ànd brown. Remove chicken from pàn.
- Next in the sàme pàn, sàuté ginger, gàrlic, ànd onion until fràgrànt. Return chicken ànd àdd hot sàuce (desired àmount). Heàt through.
- Chopped chicken into strips ànd plàce on top of steàmed rice. Sprinkle with green onions.