I usually cook what I can find in my fridge. One fine day, I found pieces of chicken thigh and suddenly remembered the recent post by NoobCook where she cooked Sesame Oil Chicken. It looked pretty straightforward, so I thought I would give it a try instead of the usual Soy Sauce Chicken. Please go to her post for the recipe and step by step instructions.
Frying the slices of ginger in heated sesame oil and olive oil. Before that, an extra step I did was to marinate the chicken with little sesame oil, little corn flour and little light soya sauce. Perhaps that explains why my gravy was thicker than usual.
The chicken pieces were added. A mixture of water, light soya sauce and dark soya sauce was poured into the wok. The chicken pieces were stir-fried for a few minutes before covering the lid and let it simmer for about 10 minutes. Stir the chicken pieces on and off.
The final step was to add a dash of Shao Xing Wine or Hua Diao Wine. I chose to use XO Cognac. I like the dish to be strong and flavoured with XO taste, so I added almost 2 tablespoons. The instant aroma of the XO Cognac was so exhilaratingly powerful. That's why I called it XO Sesame Oil Chicken instead of just Sesame Oil Chicken. Finally, garnish with coriander.
I like the gravy so much because of the strong taste of XO and sesame oil. The flavours of the condiments have permeated the tender chicken. And it went very well with plain rice. So here was my first and definitely not last attempt in cooking XO Sesame Oil Chicken. Yummeh! Thanks to NoobCook for sharing the recipe!