Sesame oil chicken

This one is definitely one of my favourite...So so easy and packed with flavour! This is one of those quick fix dishes as I always have all the ingredients (except chicken) in my pantry. So all I'll need to do is to grab some chicken on my way home and get cooking, with some brown rice cooking alongside (with Jamie Oliver's 15 min meals cooking mode on)..hhihiihihi...

This was another dish that I whipped up for CNY this year and I actually broke a new chopping board while chopping the chicken drumsticks into smaller bits... :(

Anyways, lets get cooking!!

Ingredients:

1.5 kg chicken drumstick chopped into 2, skin removed (Chicken skin has been and still is a big No No in our family...KFC included!)

thumb sized old ginger, cut into matchstick sizes

1 tbsp soy sauce

1.5 tbsp oyster sauce (I used Lee Kum Kee mushroom stir-fry sauce; I always use this as I cook quite a bit of vegetarian dishes as well)

1 tbsp ShaoXing rice wine

2 tbsp sesame oil

1/2 cup water

1/2 tsp white pepper powder


Method:

1. Heat a wok and add sesame oil. Once the oil is smoking hot, add ginger and fry until fragrant.
2. Once the ginger becomes golden brown, add chicken and toss for around 10 seconds before adding all the remaining ingredients except water.
3. Allow the chicken to cook for 3-4 minutes.
4. Add water, stir well and cover the wok with a lid and reduce the flame to medium high and let the chicken cook further and the water reduces for about 5 minutes. Mix well to coat chicken with the gravy, dish out and serve hot!

Note: Add more water if you prefer more gravy.