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PREPARATION:1. Chop the chicken into bite size pieces, including the bones. 2. Heat the wok at medium-high to high heat. 3. Drizzle in the peanut oil or vegetable oil, and the sesame oil. 4. When the oil is hot, add the sliced ginger. Stir-fry until it is almost brown. Stir in the minced garlic and stir-fry until it is nearly brown. 5. Add the chicken slices. Let sit (sear) briefly, and then stir-fry the meat until it is slightly browned and about 80 percent cooked. 6. Pour in the rice wine and continue stir-frying. 7. Add the Kikkoman soy sauce, dark soy sauce and crushed white pepper. Continue to stir-fry, making sure the garlic and ginger do not burn. 8. Pour in the hot water or chicken stock, a little at a time. Continue frying until the stock is reduced by half. Taste and add a bit of salt if desired. 9. Serve the chicken garnished with the spring onions. Enjoy! This recipe for Chicken in Rice Wine was submitted by Cindy. More Chicken Stir-fry RecipesGive Your Feedback |
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