David's Recipe for Hakka Chicken with Wine
A sort of Chinese fricassée de poulet. Very quick and easy. For those of you who like to compare, the authentic version upon which mine is based is here.
Main Course, Chinese-American
- 2 large broilers, cut into 13 (or more) pieces each.
- 1/2 cup sesame oil for sauteing
- 3 inches fresh ginger, sliced very thinly. Use more than you think you'll want.
- 1 750-ml bottle dry white wine
- Water almost to cover, about 1 liter
- 2 soup spoons sugar
- Saute the chicken pieces over a medium-high flame until they yellow or just start to brown. Add the ginger slices for the last minute or so.
- Add the chicken and ginger back to the pan or wok, if necessary, and add the wine and boiling water.
- Mix in the sugar.
- Bring to a boil and then reduce to a simmer, stirring occasionally. Simmer for 1/2 hour.
- Serve with rice.