This dish is adapted from the beef version, which is often served on a hotplate. I made a stirfried version with chicken, and added brandy (XO Cognac) in addition to Chinese cooking wine. The aroma of the cognac totally elevated the dish into a sophisticated and fragrant dish. Everyone should try this. It works very well with fish filets and beef too!
Ingredients (2 servings)
- 3 cloves garlic, minced
- 5 slices ginger, julienned
- 4 stalks scallions, cut into 1 1/2″ pieces
- 2 chicken thighs, deboned, deskinned and cubed
- 1 tablespoon Chinese cooking wine
- 1 teaspoon oyster sauce
- 1 teaspoon brandy
- 1 teaspoon sesame oil
- 1 tablespoon cooking oil
In a heated pan, add oil and fry ginger and garlic until slightly brown and fragrant.
Add chicken, and fry until chicken is half cooked.
Add the scallions, oyster sauce, Chinese cooking wine, brandy and sesame oil and fry until chicken is cooked.