Braised Ginger and Sesame Oil Pulled-Chicken

This dish can either be quick meal or a slow braise depending on how time friendly your day is. The recipe below is for the slow braised version. Delicious.

For a quick braise version - keep the chicken pieces whole (thigh, legs, wings - breast meat is ok but it’s a last resort for me) and cook on a medium simmer (covered) for 20mins or until the chicken is tender. Simmer uncovered for another 10mins till the sauce is reduced.

I ate this pretty often as a kid, it is one of my favourites. Today, I enjoy the braised chicken with red/brown parboiled rice and pickled veg - cucumber, shallot, chilli flash pickled in rice vinegar, coconut sugar, salt and Sichuan pepper.

Choose your oyster sauce wisely. I like Megachef Premium Oyster Sauce - good clean flavour with no MSG and artificial flavours. Available at most Asian grocers and online grocery stores (google this).