The chicken is mildly sweet from being cooked in Chinese rice wine. From “Saveur” magazine.
Sesame Oil Chicken (Ma You Ji)
- 1/3 cup dark sesame oil
- 2-inch piece fresh ginger, peeled and grated
- 3-4 pounds chicken, cut into 16 pieces
- 2 cups Chinese wine (like michiu)
- kosher salt
- cooked rice or cooked somen noodles, for serving
Heat oil in a skillet or wok over high heat; add ginger and cook, stirring often, until fragrant, about 1 minute. Add chicken and toss to coat with the oil, stirring occasionally, until lightly browned, about 7 minutes. Remove breast meat and transfer to a plate.
Add wine and bring to a boil; reduce heat to medium low and simmer, covered, about 30 minutes, stirring occasionally. Return breast meat and cook 15 minutes; season with salt.