My friend and neighbor Angela gave me some garlic chicken last week and it was very tasty. This is similar to a chicken dish I had in my family growing up in Malaysia, but Angela’s chicken is much more flavorful. I decided to make it my own, add in some dried red chilies of course to spice it up a little. I chose chicken wings but you can use chopped whole chicken, drumsticks etc. Just be sure the chicken pieces are about the same size. The tricky part is don’t add too much water all at once– or else you’ll have watery sauce, or the chicken maybe be overcooked.
Braised Garlic Chicken 蒜头干烧鸡 Recipe
10 whole chicken wings
2 bulks garlic– skin off and lightly crushed
5 shallots– lightly crushed
1 inch ginger– lightly crushed
10 dried red chilies– soak in hot water then drain
4 stalks green onion– chopped into 1 inch length
2 tbsp soy sauce
2 tbsp oyster sauce
1/2 tbsp dark soy sauce
5 tbsp rice cooking wine
1 tbsp sugar
2 dashes of ground white pepper
1 cup hot water
drizzle: 1 tsp sesame seed oil
- Cut wings into drummets, mid-joints and wing-tips. Use only drummets and mid-joints, discard wing-tips or save for other use.
- Heat up 2 tbsp oil in a hot wok, saute garlic and shallots until aromatic. Dish out. Maintain the heat.
- Saute ginger and dried chilies until aromatic, add drummets and mid-joints to the wok and saute until the surface is cooked. Stir continuously. Add all seasoning,water, garlic and shallots. Stir until the chicken is cooked and there is only a little liquid left (the liquid should be thicken slightly at this point). Add in green onion and drizzle in sesame seed oil. Make a few quick stirs and dish out. Serve hot.