Honey to the bee…

I always enjoy eating stuff cooked with honey at the restaurants, be it pork, chicken or even prawns. One thing that they would usually do at the Chinese chu-char (cook-fry) places would be to deep fry the meat, de-boned, or the prawns and then they would toss it in the honey sauce. Actually, somebody told me that the sauce is available at the shops, commercially-produced – Lee Kum Kee brand. Maybe I should look out for it one of these days and give that a try.

But the other day, however, I decided to cook my own original version of the honey sesame chicken from scratch. Of course, I did not deep-fry the meat first – I have this thing against doing that as it would mean additional oil being used in cooking the dish and I guess that is not very healthy. What I did that day was to marinate the chicken, cut into bite-size pieces with honey, Manuka no less, soy sauce, a bit of traditional Foochow red wine and lots of pepper and I sliced a bit of ginger for use…

STP's HSC - step 1

After marinating for about an hour or so, I heated some sesame oil in the pan and fried the ginger slices…

STP's HSC- step 2

…till they turn golden brown.

Then I put in the chicken…

STP's HSC - step 3

…and let it cook, turning regularly so that the pieces would be evenly browned on all sides.

The juices would come out of the meat and I let it simmer till the sauce had dried up…

STP's HSC - step 4

…before removing the chicken and arranging it nicely on a plate.

Then, I  poured in the marinade that I had kept after taking out the chicken to cook…and brought it to boil. When it had thickened, I poured it onto the meat and sprinkled some toasted sesame seeds on it and served…

STP's Honey Sesame Chicken 1

And now the moment of truth! Was it any good?

I’m afraid I was not too happy with the end result. No doubt it tasted fine, definitely more than just being merely edible, but it came across more like chicken fried with soy sauce and ginger. That was not what I wanted, that’s for sure. Despite using a lot of honey, I could hardly detect the taste in the meat – at best, there was a very slight hint of it and it was somewhat sweet. I had added a lot of pepper and I might as well skip that altogether as there was no peppery kick in the dish at all, unfortunately.

STP's Honey Sesame Chicken 2

The only saving grace was that it was easy to cook, no hassle at all…and perhaps, the next time around, if I add more honey, the outcome would be more to my satisfaction.