Sesame Chicken 🐔

 

Ingredients:

• 4 Big chicken drumsticks (chop them into small pieces)
• 2 tbsps of julienned ginger 
• 4 slices of ginger 
• 3 tbsps of sesame oil
• 2 tbsps of dark soya sauce 
• 2 premium light soya sauce 
• 3 tbsps of oyster sauce 
• Handful of spring onions cut them 3-4cm 
• 1 tbsp of Chinese cooking wine (Hua diao wine) 
• 6 tbsps of water 
• 1 claypot (optional) 

Method:

1. Marinate chopped chicken pieces with 1 tbsp of sesame oil, 1 tbsp of Chinese cooking wine, 3 tbsps of oyster sauce and 2 tbsps of light soya sauce. Set aside for 30mins to an hour. 
2. Heat up claypot in medium fire with sesame oil. 
3. Once pot heated up (estimate about 2mins), add in julienned ginger, sauté it till fragrant. Remove and set aside once ginger turns Golden brown and crisp. 
4. Add sliced ginger and sauté till fragrant. Add marinated chicken into claypot and give a good toss. Flip chicken pieces and fry for a good few mins till chicken is no longer pink on the outside. 
5. Add dark soya sauce, give a good toss again & cover for 4mins. 
6. Add water, toss again and cover let it simmer till it’s cooked. You may add more water if you like more gravy to go with your rice. 
7. Taste and adjust accordingly, if need be, add more light soya sauce or dark soya sauce. Drizzle a tbsp of Chinese cooking wine along the sides of the claypot, toss and garnish with spring onions. Off heat, topped with crispy shredded ginger and serve hot. 

Note: You can use chicken wings instead of big drumsticks and it’ll cook faster. Do adjust the seasonings accordingly to your taste. 

Rice with Oyster sauce chicken Drumlets, Broccoli and potato patty

 

Oyster sauce chicken Drumlets 🍗

Ingredients :

• 4 pieces of chicken Drumlets (you can use chicken midwings too) 
• 2 tablespoons of Oyster Sauce
• 1 teaspoon of light soya sauce 
• 1 tablespoon of shaoxing wine 
• 1 tablespoon of sesame oil
• 1 teaspoon of honey
• 1/2 tablespoon of ginger juice 
• A dash of white pepper 

Method :

Rinse Drumlets and Pat dry. 

Mix all seasoning and pour into chicken and marinate them well. Cover with cling wrap and marinate overnight.

Preheat airfry at 180°c for 5 minutes. Airfry at 180°c for 15-18 minutes turning intermittently after 6 minutes to ensure even colour. Remove and pack into bentos. 

Assembly of bento: 

• Place Japanese rice into bento. 
• Place drumlets, potato patty and lastly blanched vegetables.