Thursday, October 18, 2007

DOM san bei chicken

8 chicken thighs
10 slices ginger
4 tbsp light soya sauce
3 tbsp dark soya sauce
2 tbsp oyster sauce
2 tsp sesame oil
½ tsp pepper
4 sprigs mint leaves
10 slices carrot
6 tbsp DOM

2 tbsp ginger juice
2 tbsp soya sauce
3 tsp cornflour

1. Cut chicken into bite-size pieces and marinate with ginger juice, soya sauce and cornflour. Set aside at least 15 minutes.

2. Heat some oil in wok and fry chicken for two minutes. Drain.

3. Heat a claypot, add oil and fry ginger slices till fragrant. Add soya sauce and oyster sauce. Bring to the boil and add chicken. Add dark soya sauce. Cover and allow to simmer until chicken is cooked.

4. When done, add sesame oil, pepper and lastly, DOM. Stir quickly and dish up. Garnish with mint and carrot slices.

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