Chinese Panfried Chicken Fillets

Sorry for the uncreative title. This dish started out as a craving for Hainanese chicken. True Hainanese chicken, however, takes a couple of hours to prepare and cook, and we were already hungry, so that was out of the question. Meanwhile, Mike wanted to do something with the 9-Minute Marinator. And this is what we ended up making.

Ingredients:

2 pieces filleted chicken breast (total of 350 g)
pinch of salt
1 tbsp light soy sauce
1 tsp rice wine
.5 inch piece ginger, bruised
1 garlic clove, finely chopped
1/4 onion (we should've used spring onion, but we didn't have any)
sesame oil

We put the first seven ingredients plus 1 tsp sesame oil in the marinator and allowed it to marinate. After that, we pan-fried the chicken in a generous amount of sesame oil on a low-medium flame, five minutes uncovered on each side. Then we turned the fire to low and covered the pan, frying it for an additional 6 minutes, turning once.

After that we set the chicken aside, and we poured about 3 tbsp of water into the pan and scraped up all the chicken fat into it to make a sauce. We poured the sauce over the chicken fillets.

We served it with a dipping sauce of minced ginger, chili garlic paste, a drop of sesame oil and light soy sauce.

The dish was quite yummy and was gone in about 5 minutes. :) The thinner parts of the fillet were slightly dry, though, so the next time we'll take the chicken out of the pan a little earlier. Mike also suggested we try adding a teaspoon of Chinese black vinegar to the marinade.

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