Sesame oil chicken with sesame zucchini on the side

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Every recipe on Rasa Malaysia is a winner, and this chicken is no different. I’ve had my eye on it for quite some time, and now I finally had the chance to make it! It was so incredibly simple that I will be repeating it for sure. The zucchini on the side is of my own invention and is equally simple, if not more so. I came home from work soaked with rain and this was the perfect comforting pick-me-up, as I just love the warming smell and taste of sesame oil!

Serves 2

Sesame oil chicken

  • 4 chicken thighs, skin and bone on, cut into 2-3 pieces (around 480g)
  • 2 tbsp sesame oil
  • 3 inches ginger, peeled and cut into thin strips
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 2 tbsp Shaoxing rice wine
  • 3 dashes white pepper powder

Heat the sesame oil in a wok or pan until it smokes. Add the ginger strips and fry on high heat until light brown (this shouldn’t take more than 30 seconds). Quickly add the chicken and stir for 30 seconds before adding the soy sauce, oyster sauce, rice wine and pepper. Stir-fry for 3-4 minutes until the chicken is half cooked. Add the water, stir a little and then cover and let cook for around 20-25 minutes, or until the chicken is cooked through (the bigger the pieces, the longer it’ll take). Serve with sticky rice and the zucchini below!

Sesame zucchini

  • 1 zucchini, chopped into large strips
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • 1 tbsp rice wine
  • 1 tbsp black Chinese vinegar

Heat sesame oil until smoking and then add the zucchini. Fry for 2 minutes and then add the soy sauce, rice wine and vinegar. Stir-fry for 3 more minutes, then turn off the heat and let it sit in the liquid. This will make it a little sticky and a lot of wonderful. Serve alongside the chicken and rice!

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