"My mother Vivian Chan Shaw taught me this recipe, and it’s always on high rotation at our place. Mum uses orange juice instead of chicken stock in this recipe. The dried mandarin peel reminds me of our grandma, who always had mandarin peels drying in the sun at her place."
- 1 tbsp rice bran oil
- 5 cm piece of ginger, cut into thick slices
- 1 garlic clove, minced
- 12 chicken wingettes (or mid wings)
- 125 ml (½ cup) light soy sauce
- few drops sesame oil
- 250 ml (1 cup) chicken stock
- 5 star anise
- 1 large piece dried mandarin peel, torn into pieces
- steamed Jasmine rice, to serve
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.
- Heat the oil in a large, deep frying pan or saucepan with a tight - fitting lid over medium - high heat. Add the ginger slices and stir until fragrant. Add the garlic and stir for a few seconds. Add the chicken and cook until lightly browned.
- Stir in the soy sauce, then add the sesame oil, stock, star anise and dried mandarin peel. Stir gently to combine, then cover, reduce the heat to low and simmer for 15 minutes or until the sauce has thickened and reduced.
- Serve with steamed jasmine rice.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.