Ginger Abalone Sauce Chicken

I cooked Hainanese Chicken Rice on second day of Chinese New Year. We invited a friend over. There were three of us. Even so we can hardly finished up the whole chicken. I can't remember the size of the chicken. It was an average size Tesco Finest free range corn fed chicken (it's slightly bigger than the small size free range chicken from M&S). The point is we have leftover.

I was craving for my mum's version of dark sauce chicken she usually cooked with leftover steamed chicken. I don't remember liking them when I was younger but being away from home makes me craves for similar dish.

Here is my version of the dark sauce chicken using abalone sauce. Her recipe calls for oyster sauce. I happened to run out of oyster sauce in refrigerator. The best substitute I can think of is abalone sauce.

I've cooked this twice (Saturday and Sunday). Both time without any proper measurements. Hubby and I liked it. I am sure you will too.

Ginger, julienne 
Leftover Hainanese steamed chicken
Abalone sauce
Caramel sauce/ dark soya sauce
Water/ chicken stock
White pepper
Sesame oil 

Sauté ginger till brown (the ginger dehydrates. This will take sometime.

Add in the leftover chicken. Stir fry for a minute or two

Pour in abalone sauce. The amount varies depending on the quantity of leftover chicken you use

Give it a quick stir 

Next add in caramel sauce or dark soya sauce.

Add a little water or leftover chicken stock if you like a little gravy. Omit it if you like it dry. Cover the pot and let it cook for a minute or so. Season with white pepper. Be careful when you add white pepper. I like mine a little spicy so I added more. You may add soya sauce if you like your chicken a little saltier.

Serve with rice

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