Another gingery dish.
I had a lovely lunch at Phong Mun so I tried to duplicate what I had at home for the kids' dinner tonight.
Lightly brown garlic, shallots and ginger in a pan (that looks like a lot of ginger but it cooks down to almost nothing).
Add chicken and brown slightly.
Add some xiauxing cooking wine and reduce pan juices.
Pour the chicken into a claypot. Add oyster sauce, dark soy and a dash of sugar.
Add half a small cup of water. Lower heat and gently simmer till liquid is thick, dark and syrupy.
The garlic will become sweet and soft and the ginger will lose its spiciness. I reduced the gravy more after this picture was taken.
This is lovely over rice. Mark liked it but Hazel didn't.
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