did a wine chicken with celery for teban gardens community breakfast this morning on 9.12.2016. ^^
this my 24th friday breakfast community meal at teban gardens community service centre.
the centre was started in 2002 after much effort & challenge by our RI friend who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.
so i debone 2 chicken night before, wake up earlu to marinate the chicken with (best to st aside for 2hrs) –
- 3tbsp fish sauce
- 2tbsp oyster sauce
- 2tbsp corn flour
- 2tbsp sesame oil
- 4tbsp shaoxing chine wine
then very hot wok, fry sliced ginger (4cm), 2 cut chilli padi, then add 2 tsp chopped garlic in 1tbsp oil.
then add chicken, fry (high heat), added another 4 tbsp shaoxing wine & cover (low heat) to cook the chicken.
need about 10mins..then remove chicken pieces except the wings & cook another 10mins & reduce the liquids.
then i placed the chinese wine braised chicken 黄焖鸡 dish in the aluminium carrier.
fry the celery (i used about 14 stems from 2 bunch of celery) separately.
high heat, again cut ginger first then garlic. then add cut celery, fry (high heat) then cover (low heat to cook.
i did not add oyster sauce or fish sauce as there was gravy from wine chicken, which i added.
then i placed the celery on the chinese wine braised chicken 黄焖鸡.
all the reisdents & staff enjoyed the dish.
very tasty & flavourful chicken from the shaoxing wine & sesame oil, and celery was crunchy & sweet.
texture is also very important.
chicken was just cook, very tender, & very smooth.
the 3 key to this dish –
- shaoxing wine & sesame oil for the flavours
- corn flour for the smoothness
- cooking just right for the tenderness
most restaurant & zi char places fail in the smoothness & tenderness as the chicken is mostly overcooked thought the gravy is tasty….eg (say) –
- hua tiao wine chicken at chong qing grilled fish
- claypot sesame chicken at shoon huat bakuteh, taman sentosa, JB