The recipe I am sharing today is a very, very delicious one.
In fact, it is so good, you will start salivating as soon as you smell the chicken cooking.
The aroma of Shaoxing wine, mixed with ginger and soy sauce, is just, in one word, AMAZING!
This is one dish that goes fabulously well with rice.
So if you have guests coming over this Chinese New Year, you really should consider cooking this!
The kids will love this because the chicken is slightly sweet. The adults will love this because of the fragrant wine and slightly acidic black vinegar.
To sum it up, it is all good.
I cooked this dish with my Corningware Retoflam Wokpan. This version of the wokpot is induction friendly and the induction base is seamlessly infused internally within the wokpan giving a seamless finish on the exterior. The wokpan is particularly versatile as it has a dual function of a frypan and the added depth of a pot.
As you know, I love induction friendly cookware because no direct fire = less wasted heat and this means my kitchen is kept cool. Plus, I can also turn on the fan as I cook! How awesome is that, LOL!
A lot of time, the coating on non-stick pots start chipping and coming off after some use. Corningware Retroflam cookware are made with a black titanium and sparkling pearl ceramic coating, which does not peel off easily.
Since many non-stick pans do not conduct heat evenly and the food needs to be moved around constantly when one is cooking. Retroflam cookware which is made in Korea has a cast aluminium body with specially designed radiating grooves on the base to distribute heat evenly, so one does not have to worry about the problem of uneven heat distribution anymore!
Last but not least, with a 30cm diameter, the Retroflam wokpan is huge – which means you can toss food around without worrying that the food will end up outside the pan!
Let me show you how to cook this super yummy dish!
Clean and pat dry the chicken. Use a fork to poke holes all over the chicken.
Marinate the chicken with light soy sauce and Shaoxing wine.
Wrap the bowl with cling film and place this in the fridge for at least 2 hours to marinate.
Add a little vegetable oil into the wok. Pan fry the chicken in batches on both sides until brown. The chicken does not have to be cooked through. Remove and set aside.
In a bowl, mix together dark soy sauce, rock sugar, star anise, Shaoxing wine and sesame oil.
Wipe off excess oil from the wok pan with some kitchen towels.
Saute the ginger and spring onion for 2 minutes.
Add all the sauce (except vinegar) and water.
Return the chicken to the pan and give everything a stir to mix.
Cover and simmer for 5-10 minutes, or until the chicken is cooked through and the sauce has thickened.
Turn off the heat and add the vinegar. Stir to distribute.
Sprinkle with chopped spring onion and serve immediately, with rice if you like!
Enjoy!
Here are some tips on how to care for your non-stick pans so they will last a long, long time! For a detailed explanation, see here.
1. Never use metal on a non-stick pan. These will scratch the surface of the pans.
2. Allow the pans to cool slightly before washing them so as to avoid major temperature changes which can cause the pans to warp.
3.Use only scratch-proof scouring pans to clean the pans.
4. Avoid adding anything acidic (eg lemons and tomatoes) to the pans as they can loosen a shallow non-stick coating.
5. Avoid using aerosol cooking spray on the pans. The sprayed oil will accumulate and ruin the coating of the pan over time.
6. Do not stack the pans with anything that has sharp corners.
7. Clean the pans soon after using and dry before storing.
8. Do not store food in non-stick pans.
9. Do not use high heats when using non-stick pans. Read the paperwork that comes with your pans to check what the maximum temperature the pans can withstand.
10. Avoid abrasive and harsh detergents when washing the pans.
Follow these rules and your non-stick pans will last a long, long time!
Corningware retroflam wokpan 30cm induction in ruby red / emerald green is exclusively available at Robinsons @ special price $169 with free Pyrex Tongs and 2 Corelle plates.
The non-induction Corningware Retroflam cookware (in Ruby Red and Emerald Green) are available at the following stores in Singapore:
BHG
Courts
Metro
OG
Robinsons
Tangs
Prices starts from $109
- 18-20 pieces chicken mid-joints
- 1 tablespoon light soy sauce
- 1/2 tablespoon Shaoxing wine
- 3-4 sprigs spring onion, cut into 5cm lengths
- 5 slices ginger
- 80ml water
- 2 tablespoons dark soy sauce
- 40g rock sugar
- 1 piece star anise
- 1 tablespoon Shaoxing wine
- 1 teaspoon sesame oil
- 1 1/2 tablespoon Chinese black vinegar
- Salt, to taste
- Clean and pat dry the chicken. Use a fork to poke holes all over the chicken.
- Marinate the chicken with light soy sauce and Shaoxing wine.
- Wrap the bowl with cling film and place this in the fridge for at least 2 hours to marinate.
- Add a little vegetable oil into the wok. Pan fry the chicken in batches on both sides until brown. The chicken does not have to be cooked through. Remove and set aside.
- In a bowl, mix together dark soy sauce, rock sugar, star anise, Shaoxing wine and sesame oil.
- Wipe off excess oil from the wok pan with some kitchen towels.
- Saute the ginger and spring onion for 2 minutes.
- Add all the sauce (except vinegar) and water.
- Return the chicken to the pan and give everything a stir to mix.
- Cover and simmer for 5-10 minutes, or until the chicken is cooked through and the sauce has thickened.
- Turn off the heat and add the vinegar. Stir to distribute.
- Sprinkle with chopped spring onion and serve immediately, with rice if you like!
- You can also use other parts of the chicken.
