- Chicken Thighs – chopped to bite size. If U can get Kampong Chicken, it’s perfect or alternately, Free-range chicken; cos these Chicken has firmer meat texture and a lot less fat.
Chinese Yellow (Rice) Wine. If U can’t get this, Shaoxing wine is a good substitute even though, it is not as sweet.
- Lots of slice Ginger (preferably mature old Ginger) and Eggs.
- Salt, Sugar and White-pepper. All to taste. ** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!
Start by beating a few Eggs vigorously. Fry the beaten Eggs. Break them up into slightly bigger than bite-size pieces. Set aside.
Saute Ginger slices and chopped Garlic with Sesame oil (more flavorful and aromatic). Add Chicken and continue to saute till the meat turn to whitish. Add water and Wine (portion wise – individual preference), bring it to boil. Turn down the heat and simmer for abt 10-15 mins or till sauce thicken slightly. Add the Eggs and all the Seasoning Ingredients. Give it a good stir. Turn of the heat, add a little more wine, just for some oomph..LoL There U have it, ur pot of delicious “Wong Zhao Kai (Chinese Yellow Wine Chicken)” is ready to be served hot.