Sesame oil chicken

I visited my maternal aunties a few days ago. It had been so long since I saw them. My third aunt gave me my old passport that grandma had been holding on for me since I was 3. Gosh I didn't realise I was cute.

My aunts reminded me that grandma used to cook for me my favourite dish at that time - sesame oil chicken (aka ma yau gai). I remembered I loved it and couldn't have enough of it. I did try cooking it - but somehow it didn't taste the same. I remembered it wasn't all that difficult, but third aunt helpfully suggested adding the soy sauce towards the end. I told my mum about it (at that point I still called it Ginger soy sauce chicken) and she told me the proper name is actually sesame oil chicken!

Aha! That's the secret ingredient - sesame oil.

Now, back in London, I successfully managed to recreate what I think is grandma's sesame oil chicken. Awesome stuff if I can say so myself :)

If you're interested, here's how I did it (all measurements by estimation).

1. Cut 1kg chicken into big chunks. Ideally drumsticks or thighs. Season chicken with two (or four) tbsp sesame oil, one tbsp light soy sauce, one tbsp dark soy sauce, one tbsp oyster sauce and one tsp salt. Mix well and marinate for 1hr.
2. Fry one two two thumb sized piece of ginger, sliced thinly, with half a clove of garlic, in veg oil (don't use sesame oil as it smokes easily). Fry till browned.
3. Add chicken. Brown chicken ( don't stir too frequently or it won't brown!). Abt 6-10 mins. When almost cooked, add 1cup water. Add 1-2 tbsp dark soy sauce. Add two tbsp sugar. Simmer 2 mins. Add more dark soy/ sugar to taste.
4. Serve, with steamed rice and lots of love.