600g chicken, cut into 10 – 12 pieces
1 tsp sesame seed, for garnish
For the marinade:
1 tbsp light soy sauce
½ tbsp sesame oil
50 ml Chinese cooking wine
For Sesame Oil Chicken:
4 tbsp sesame oil, for frying
80g ginger, julienned
2 tbsp light soy sauce
2 tsp dark soy sauce
2 tsp oyster sauce
60 ml chinese cooking wine
¼ tsp ground white pepper
1 stalk spring onion, sliced to 2cm lengths
Place the chicken in a bowl.
Add light soy sauce, sesame oil, Chinese cooking oil and white pepper into the boil. Mix well and let it marinate for about 15 minutes.
Heat wok and pour in 4 tablespoons of sesame oil, add ginger and fry until fragrant.
Add marinated chicken and stir fry for 3-4 minutes.
Add light soy sauce, dark soy sauce and oyster sauce, stir well and let it cook for 15 minutes or until sauce thickens.
Add 60ml Chinese cooking wine and spring onions, stir and let it cook for another 5 minutes. Turn off heat and set aside.
For a thicker sauce, after adding the last ingredient, let it cook for longer.