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Sesame Chicken 2


15ml (1 tblsp) cooking oil
5ml ( 1 tsp ) sesame oil
25g ( 1 oz ) sesame seeds

SAUCE
2 cloves of garlic, minced
2 spring onions, finely chopped or minced
5ml (1tsp) Chinese black vinegar or brown malt vinegar
45ml (3 tblsp) dark soya sauce
2.5ml (1/2 tsp) monosodium glutamate (optional)
2.5ml (1/2 tsp) salt
7.5ml (1 1/2 tsp) sugar

8 chicken thighs, or 450g (1lb) chicken, cut into small joints

Heat the wok and add the oils.
Stir fry the sesame seeds till they change color to golden brown.
Remove and place in a dish.
Mix sauce ingredients together and add the sesame seeds.
Wipe the wok and add the chicken.
Add sufficient water to cover, and cook for 20 minutes until the chicken is tender.
De-bone the chicken and quickly cut into bite-size pieces.
Arrange the chicken on a plate and spoon the sauce over the top.
Serve immediately




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