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I have many versions of Chinese styled cooking with wine and chicken recipes. I love them all and I would like to share one of them with you today. This is Wine Chicken With Dark Soy Sauce. I used a combination of bone-in organic chicken drumsticks and breast meat for this recipe. The deep and rich dark color of this dish is a result of the thick dark soy sauce or also known as caramel sauce. If you are in Vancouver, the dark soy sauce is available at the Asian grocers in Chinatown.
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Wine Chicken With Dark Soy Sauce
(Printable Recipe)
Ingredients
450 g (4 pieces) Chicken Drumsticks, skinless, cut into bite size
450 g (2-3 pieces) Chicken Breasts, skinless, cut into bite size
1 Tbsp Shaoxing Wine
1 Tbsp Oyster Sauce
1 Tbsp Soy Sauce
1 Tbsp Corn Flour
3 Cloves Garlic, smashed
40 g Ginger, thinly sliced
Cilantro
Seasoning Sauce
3- 4 Tbsp Dark Soy Sauce
250 ml Shaoxing Wine
100 ml water
4 Tbsp Sesame Oil
Method
Marinate the chicken pieces with wine, oyster sauce, soy sauce, and corn flour for about 20 minutes.
Heat 3 Tbsp of sesame oil over moderate heat. Stir-fry the ginger and garlic until golden brown, about 2 to 3 minutes.
Turn the heat on high and toss in the chicken. Stir until the chicken change color and add in the sauce. Bring the sauce to a boil, lower the heat and simmer the chicken for about 25 minutes.
Looks so flavourful!
ReplyDeleteOooh, I think I'll make it this weekend. Looks delicious and easy!
ReplyDeleteThat looks amazing! You should submit the recipe to Recipe4Living! Each day this month, we’re giving away a t-shirt to our favorite new recipe!
ReplyDeleteLee Kum Kee makes it too and can get it at the western markets that has the asian aisle (ie. save on, t&t, superstore)!
ReplyDeleteI really like the look of the dish. I like the fact you used dark and light meat also. Thanks for sharing.
ReplyDeleteHmm i tried this by cutting down the recipe by half but it was quite salty :( How come your chicken also looks for carmelized and nicer than mine? Did you use a special dark soy sauce? Thanks!
ReplyDelete@Anonymous: I used double dark soy sauce from Malaysia. Do adjust the amount of soy sauce accordingly because not all have the same saltiness. Anyway, thanks for trying out the recipe.
ReplyDelete