- serves 2-4 people
- preparation 20 minutes
- cooking 30 minutes
- difficulty Easy level
Ingredients
- 1 tbsp sesame oil
- 500 g chicken on the bone, chopped into small pieces
- 350 ml glutinous yellow rice wine (available from Asian grocers)
- 20 g ginger, sliced
- 50 g (¼ cup) brown sugar
- 50 ml Shaoxing rice wine
- 2 spring onions, finely sliced on the diagonal, to garnish
- Steamed jasmine rice, to serve
Instructions
Place a wok over high heat. When hot, add the oil, then cook the chicken until browned all over. Add the glutinous yellow rice wine, ginger and 1-litre water and bring to the boil. Add the sugar and stir until dissolved. Add the Shaoxing rice wine, cover and cook for 20 minutes.
Transfer to a serving bowl, scatter with spring onions and serve with steamed jasmine rice.
Luke Nguyen's Food Trail airs 8pm, Thursdays on SBS and then you can catch-up on SBS On Demand. Visit the program page for recipes, videos and more.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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