Happy Halloween, folks! My post is not anything for Halloween though. Sorry!
I like sesame oil since I learned how to use its wonderful scent on bibimbap. It goes a long on the hainanese dipping sauce too. But I have very limited recipes using this as the main highlight. The sesame oil chicken seemed to promise a good kick of this flavor, which I want. But I don’t know if I did something wrong. I had to drizzle this with sesame oil after cooking, like you would olive oil, to achieve that flavor that I really want. And I felt it was still lacking.
I got the recipe from here at Rasa Malaysia for Sesame Oil Chicken. But next time I may omit the soy sauce and oyster sauce (I used kecap manis for my dish) and just use salt. Or maybe a bit of soy sauce for color, then use mostly salt for flavor. I feel that the soy and oyster sauces overpower the very slight flavor of sesame oil. And no, I don’t like sesame seeds on my dishes so I am not adding them 🙂
Mom liked the dish due to the sheer number of ginger I used. I feel that I could have used more of the ginger actually, but then that may also overpower the sesame flavor 🙂
All in all, this was a good first try. Still lots of chances to improve on it. Grate more ginger, add the leeks last to keep them whole, use less seasonings and stick to salt, etc. But at least foraying into Chinese food is less painful that I imagined it to be 🙂