Stir-Fry Chicken in Rice Wine

Stir-fry Chicken
Khairil Yusof/Flickr/CC
  • 25 mins
  • Prep: 15 mins,
  • Cook: 10 mins
  • Yield: serves 6
Ratings (4)

Ginger, garlic, white pepper and two types of soy sauce lend extra flavor to this simple chicken in rice wine stir-fry. Chinese rice wine is found in Asian markets. If unavailable, you can substitute pale dry sherry.

What You'll Need

  • 1 whole chicken (3 - 4 pounds)
  • 1 tablespoon peanut oil or vegetable oil for stir-frying
  • 1 tablespoon Asian sesame oil
  • 1 thumb size piece of fresh ginger, cut into thin slices
  • 3 cloves minced garlic
  • 3 tablespoons Chinese rice wine or dry sherry
  • 3 tablespoons Kikkoman soy sauce
  • 1 tablespoon black soy sauce (dark soy sauce)
  • 1 teaspoon white peppercorn (coarsely crushed)
  • 1 cup hot water or chicken stock
  • Salt, to taste
  • 3 stalks spring onion (green onion) cut into 2 inch lengths for garnish

How to Make It

1. Chop the chicken into bite size pieces, including the bones.
2. Heat the wok at medium-high to high heat.
3. Drizzle in the peanut oil or vegetable oil, and the sesame oil.
4. When the oil is hot, add the sliced ginger. Stir-fry until it is almost brown. Stir in the minced garlic and stir-fry until it is nearly brown.
5. Add the chicken slices. Let sit (sear) briefly, and then stir-fry the meat until it is slightly browned and about 80 percent cooked.

6. Pour in the rice wine and continue stir-frying.
7. Add the Kikkoman soy sauce, dark soy sauce and crushed white pepper. Continue to stir-fry, making sure the garlic and ginger do not burn.
8. Pour in the hot water or chicken stock, a little at a time. Continue frying until the stock is reduced by half. Taste and add a bit of salt if desired.
9. Serve the chicken garnished with the spring onions. Enjoy!