Name: Soy-glazed Chicken Morsels
Yield: Makes 4 to 5 servings as a main dish or 8 to 10 servings as an appetizer or as part of a multicourse meal
Cuisine: Hakka
Ingredients: ¼ cup Chinese rice wine (shaoxing) or dry sherry; Thinly sliced iceberg or romaine lettuce, for serving; 2 tablespoons minced garlic; 2 tablespoons Sweet soy sauce, homemade, or purchased kecap manis (see note); ⅛ teaspoon ground white pepper; Cherry tomatoes, for garnish; 2 tablespoons vegetable oil; 1½ pounds boneless, skinless chicken thighs, trimmed of fat; Cilantro sprigs, for garnish; 2 tablespoons thinly slivered fresh ginger

Preparation info

Makes
4 to 5
servings as a main dish

Difficulty
Easy

Appears in

The Hakka Cookbook

By Linda Anusasananan

Published 2012

About

A sweet soy sauce glaze, embedded with bits of garlic and ginger, cloaks chunks of chicken. Fah uses the aromatic Indonesian sweet soy sauce known as kecap manis, but you can also make your own. Serve these delicious chicken nuggets as an appetizer or main dish. Leftovers can be eaten over a bowl of noodles, tossed with a little soy and shreds of lettuce.