Drunken Sesame Chicken 嘛醉鸡
This is an improvement to my previous recipe Chicken in Rice Wine. That recipe is great but this is much better. I discovered that by adding more sesame oil and also hua tiao jiu together with the hakka rice wine, the results were a sweet caramelized chicken.
I like to cook this with chicken wings as they have the gelatinous fats that would be so delicious once you pressure steam and fry the chicken in a clay-pot.
Make sure you add just the right amounts of ginger and if possible fry them until they become brown and almost burnt. When the dish is done, your clay-pot might be a light charred due to the sugars in the hakka rice wine caramelising, some of the chicken parts are burnt slightly due to the heat, but that is fine. A delicious chicken dish with steamed rice or best with porridge or congee.
4 Chicken Wings with Drunplets (separate the drumlets from the wings and also the wing tips)
Lots of Ginger *maybe 8-9 cm of one inch thickness* (sliced thinly)
1/4 cup of Hakka Rice Wine
1/4 cup of Shao Xing Hua Tiao Jiu
2 tbsp of Light Soy Sauce
1 tbsp of Dark Soy Sauce
2 tbsp Olive Oil
4 tbsp Sesame Oil
1. Marinate the chicken parts with light soy sauce and white pepper. Allow the meat to marinate at least for 5-10 minutes.
2. Sliced the ginger thinly, and then heat the olive oil and sesame oil in a clay-pot over low fire. Then fry the ginger strips until brown and crispy.
3. Add marinated chicken meat into the clay-pot for cooking. Over medium fire continue to cook until chicken pieces turn whitish in colour. Add dark soy sauce and continue cooking over medium fire. Finally add the Hakka Rice Wine and Hua Tiao Jiu and allow the chicken to simmer and cook over a slow fire. Remember to close the lid. Once cooked serve with steam rice.