This is apparently another of the hubby’s favourite dishes which I was supposed to learn how to cook from my MIL but never got around to it.
Ginger and sesame oil chicken – how hard can it be to make? The ingredients are practically listed in the title.
So, when my in laws were holidaying in the States and I was responsible for cooking dinner, I decided to do a little experimenting of my own. I cooked my own version of ginger and sesame oil chicken using sesame oil, ginger, chicken stock, and dark soya sauce. I only added the latter because the food looked kind of light compared to what I remembered my MIL serving so I figured that was the ingredient I was missing.
The hubby thought it was darker than what my MIL usually cooks, but I was pretty sure it was the same. When my MIL came back from her holiday and made it, the sauce looked just as dark as mine did. If there’s one thing I’m pretty good at copying, it’s making my food look like the person’s I’m trying to copy. Taste, on the other hand, is another matter altogether. For instance, I successfully copied the “look” of my mother’s stir fry beehoon once. Unfortunately, it tasted nothing like hers…
In this instance, my version of the ginger and sesame oil chicken didn’t taste too bad, but I could tell I hadn’t gotten the ingredients quite right. Something was missing.
Well, I found the recipe online and now I know what I did wrong. I was supposed to use soya sauce, not chicken stock. I was also supposed to use more sesame oil (I only added a teaspoon and I fried the chicken in regular canola oil). So here’s my version of the recipe I borrowed with slight modifications that I intend to try again the next time I cook:
Ginger and Sesame Oil Chicken
- 1 Tbsp soya sauce*
- 1 Tbsp dark soya sauce*
- dash of pepper*
- pinch of sugar*
- ginger, shredded
- 2 Tbsp Sesame oil
- 2 chicken breast, sliced
* Seasoning ingredients
1. Heat sesame oil in a wok. Stir fry ginger until fragrant.
2. Add the chicken pieces.
3. Add water and the seasoning ingredients (*).