Every now and then, I miss home, especially the food from home. And to soother myself from that, I tried to cook dishes that makes me remind of home. One of the things I love about my culture is the way they use different sauce and flavours to infuse the food. Cantonese food heavily depends on savor dishes. Dinner meals particularly are very important in my culture as dinner is the meal that we serves guests and family members. It is the time that we spend together sharing food and chats.
There’s no secret in this dish. It’s a traditional home-made Cantonese dish that pretty much cooked every now and then in my house. It’s easy to make with little effort required. It tastes delicious. Being an Asian, serving something warm to match with our steamed jasmine rice is an critical staple. This time, I choose to omit the ‘generic’ steamed rice, but I made a sesame infused sweet corn rice. It’s nice and pretty with lots of flavours. The other best part of this dish is the sauce, oyster sauce.. I’m proud to say that we have such a cool invention~ who can really come up with this idea? Don’t ask me how oyster sauce is made- I probably don’t have a clue neither, but it’s DAMN delicious. Trust me, you will like it, your partner will love it, and your KIDS will love it too!
Talking about chicken, I think I’ve been cooking a decent amount of poultry dishes. Something simple like the Soy Sauce chicken drumsticks, or the Satay chicken stir fry with tofu and cashew nuts! So if you enjoyed Asian food as much as I do, then you’ll need to check these recipe out. In the past, I’ve made an enormous amount of Cantonese food which I think are generally very easy, and are best for dinner meals!
You’ll need (Serves 4):
- 1 kilogram of chicken mid-wings
- 10 pieces of shiitake mushroom
- 1/2 cup of cold water
- 1 cup of chicken stock
- 1 tablespoon of sesame oil
- 4 tablespoons of oyster sauce
- 2 tablespoons of chinese Shao hsing cooking wine
- 1 teaspoon of cornflour
- 2 cloves of garlic, finely diced
For chicken marination:
- 3 teaspoons of chicken salt
- 2 tablespoon of soy sauce
- 1 teaspoon of sugar
- 1 teaspoon of black pepper
- 1/4 teaspoon of salt
For the rice:
- 4 cups of rice (use the rice cup from the rice cooker)
- Water to cook rice (use the rice cooker’s guideline)
- 100 grams of sweet corn kernels
- 3 teaspoons of sesame oil
- Soak shiitake mushroom in 1/2 cup of cold water overnight.
- Squeeze out excess water of the mushrooms into a separate bowl. Do not discard. Add the corn flour into the water and mix thoroughly. Leave aside.
- Cut each mushroom in quarters.
- Wash and clean chicken wings under tap water. Pat dry with absorbent paper.
- Place chicken wings and marination ingredients in a large bowl. Mix thoroughly and leave aside for 30 minutes.
- In a pot over medium heat, add sesame oil, an garlic. Stir until golden brown and aromatic, approx 1-2 minutes.
- Add the chicken wings and pan fry until the chicken wings are turning gold, approximately 5-6 minutes.
- Add mushrooms, chicken stock and Chinese wine into the pot. Turn the chicken wings occasionally to avoid sticking to the pan. Keep cooking in low heat.
- Cover the lid to simmer for 10 minutes.
- As the sauce starts to thicken and reduced, add the oyster sauce, and the corn flour mixture into the pot. Stir to combine.
- Cover the lid and cook under low heat for another 30 minutes until the chicken wings are soft and the sauce has reduced to half.
- Serve immediately with rice.
To make the rice:
- In a rice cooker, wash and rinse rice twice.
- Add water (accordingly to the rice cookers instruction manual), corn kernels and sesame oil.
- Use a wooden spatula, give the rice a good stir.
- Cook the rice according to the rice cooker’s manual.
- I prefer to use chicken wings for this dish. However you can also use chicken drumsticks or duck drumsticks. The flavour will be as good.
- Shiitake mushroom can be purchased from Asian grocery shops.
- Do not discard the water that is used to soaked the mushroom, there are lots of flavours in there for the dish.
- Water to rice proportion is different to different rice cooker. It is best to follow what the instruction of your rice cooker. Rice should not be too hard or too soft after cooking.