This easy braised dish, based on a dish from Wickedfood cooking schools Chinese cooking class, uses rice wine, soy sauce and stock, hence the name.
500g skinless chicken thighs (or breasts)
1 T cornflour
1 T oil
2 spring onions, cut to short lengths, half julienned
4 slices ginger, peeled and thinly julienned
3 T rice wine (or dry sherry)
3 T light soy sauce
100ml chicken stock
1/2 t roasted sesame oil
- Cut the chicken into chunks and mix together with the cornflour to coat roughly.
- Heat the oil in a small casserole. Add the chicken, spring onion and ginger, and lightly brown.
- Add the rice wine, soy sauce and stock. Bring to the boil, then reduce the heat and simmer, covered for 20-25 minutes. There should be a little liquid left – if there is too much, boil it off.
- Add the sesame oil and serve the chicken hot from the casserole with fried or steamed rice, or egg noodles.
Great Asian recipes – Click here:
Kaeng kari kai – yellow curried chicken
Phanaeng Beef Curry in sweet peanut sauce
Warm squid salad in a pineapple
For other articles on South East Asia see:
Cooking schools in South East Asia
Thai House cooking school • Bangkok • Thailand
Chiang Mai Thai Cookery School• Thailand
Red Bridge Cooking School• Hoi An • Vietnam
Books reviewed by Wickedfood on Asian food:
Wickedfood Cooking School runs cooking classes throughout the year at its purpose-built cooking studios. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.
Our cookery classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these classes are a novel way of creating staff interaction or entertaining clients.