Cooking 101: Black Sesame And Ginger Sauce Chicken

Fusion of chinese and italian style

So What's Up on new year's eve 2011? I was at home, relaxing with the usual; gaming, watching tv and more gaming. However, lunch was pretty much planned out with some home cooked dishes. It's been awhile since I last did a Cooking 101 too. This time, it's some simple dishes; black sesame and ginger sauce chicken, Bak Choy for veg and spaghetti.

Bought 3 pieces of thigh and drumsticks, deboned. Oh yeah, we opted for kampung chicken; healthier option :)

Some cloves of garlic and some ginger

Light soy sauce, thick soy sauce and sesame oil

Wash and then soak the bak choy

Removing fats from the chicken

Wash them clean

Set the chicken aside to dry off a little

Now we move on to the garlic

The ginger was a little sandy so wash them first of course.

Peel off the skin

Slice them to whatever size you want

Garlic and ginger all prepped up!

Time to drain water from the bak choy

Fry the garlic till they are golden brown. We took out some of them out to be used for the bak choy later

Add the sliced ginger

Add in the chicken. There is a mistake over here. Notice it?

Add some sesame oil

Some thick soy sauce and a pinch of salt. You don't need a photo to show much is a PINCH of salt right? :P

Some spaghetti...a handful is good no?

If that is not enough, break them into halves!

Still not sure what the mistake is?

Try comparing this picture with the one before.

While black sesame and ginger sauce chicken is being stewed, spaghetti was up next.

Patience is a virtue. We left the chicken to be stewed for about 30 minutes.

We chose to boil the bak choy lightly for 30 seconds to a minute instead of pan frying them. Less oil!

Greeny flavors still intake!

It is done!

Black sesame and ginger sauce chicken

Bak Choy with some sesame oil and fried garlic

Lunch is served

Zee Chicken

Zee vegie

Black Sesame And Ginger Sauce Chicken with bak choy and spaghetti

For those who still don't get what the mistake was, it was the chicken bones. Since we weren't really covering the entire chicken with gravy, we could have done without the chicken bones.

The chicken tasted delicious for our first attempt however, we felt that it could be better. Instead of just stewing the chicken for 30-40 minutes, I think it will be better if we stewed it for an hour.We could have also used bigger chunks of garlic instead of dicing them up as well as more ginger slices to bring up the heat.

All in all, wifey and I had a good time trying these dishes. More Cooking 101 to come; with a special Masterchef Malaysia Edisi Rumah next so do stay tuned :)

Last but not least, Happy New Year everyone!