The chicken in this dish is first stir fried with whole garlic cloves, then simmered with Chinese cooking wine and chicken stock until tender.

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Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season chicken with salt and black pepper. Toss with flour until coated.

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  • Heat peanut oil in a wok or large skillet over high heat until it begins to smoke. Add chicken, and stir fry until the pieces are lightly browned on the outside, 3 to 5 minutes. Turn heat to medium and stir in whole garlic cloves; continue stir frying for 5 minutes.

  • Turn heat to low, and add Shao-Hsing wine, soy sauce, and chicken stock. Cover, and simmer for 20 minutes until the chicken is tender. Remove garlic cloves before serving.

Nutrition Facts

277 calories; protein 34.9g 70% DV; carbohydrates 7.8g 3% DV; fat 10.5g 16% DV; cholesterol 88.2mg 29% DV; sodium 1406.2mg 56% DV. Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/02/2008
My husband is chinese so we have the Shiao hsing on hand at all times. I add minced garlic at the same time as the whole cloves. I also add chopped zucchini the last 5 minutes or so to have a vegetable in it. Read More
(35)

Most helpful critical review

Rating: 3 stars
08/01/2007
This recipe was very good but I feel like it was missing something. I added a few small minced shallots minced some of the garlic and increased the amounts of the soy sauce and sherry a bit. Overall very good and I will certainly be making again. Read More
(28)
27 Ratings
  • 5 star values: 14
  • 4 star values: 6
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/01/2008
My husband is chinese so we have the Shiao hsing on hand at all times. I add minced garlic at the same time as the whole cloves. I also add chopped zucchini the last 5 minutes or so to have a vegetable in it. Read More
(35)
Rating: 3 stars
08/01/2007
This recipe was very good but I feel like it was missing something. I added a few small minced shallots minced some of the garlic and increased the amounts of the soy sauce and sherry a bit. Overall very good and I will certainly be making again. Read More
(28)
Rating: 4 stars
07/22/2009
This was awesome! My family loved it and my husband said it was almost as good as when he gets it at our favorite Chinese place! Read More
(18)
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Rating: 5 stars
01/29/2010
A!! This was so yummy and full of flavor. My whole family loved it. I did use white pepper in place of the black pepper. it gave it more of a asian flavor. Read More
(6)
Rating: 3 stars
06/24/2010
It cooked to a beautiful golden brown and the aroma was mouthwatering and if you added corn starch it made a wonderful gravy; however it seemed to lack something in the flavors. I did have to use a dry sherry so I'm will to hedge that might have been it. Ended up having to add tons of salt but that only went so far. It is worth a shot especially if you prefer subtle flavors over bold ones. Read More
(6)
Rating: 5 stars
12/12/2013
I absolutely love (and order) Garlic Chicken every time I visit a Chinese food restaurant and was very much hoping I'd be able to cook something similar at home - THIS RECIPE IS AWESOME AND TASTED GREAT! What was best is that its a very simple recipe to follow and you can add any veggies you want. I didn't have the Shao-Hsing or dry sherry and for only a few TBSP didn't want to buy it so I used a little soy sauce in it's place. It was delicious! Didn't change another thing with the base recipe but added my own veggies during the simmering phase. Thanks for a great recipe I know I'll use over and over. Read More
(6)
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Rating: 5 stars
03/08/2014
This turned out great! I cut the amount of chicken in half and added lots of vegetables. I used mushrooms broccoli and red pepper but I think any veggie would be good. Some reviews said it was a little bland so added a little red pepper flakes which gave it a nice kick. Read More
(2)
Rating: 5 stars
01/29/2015
I used extra light olive oil instead of peanut oil, and cooking sherry intead of Shao-Hsing cooking wine, also 2 to 3 tbsp. of minced garlic because this is what I had on hand. I simmered on med low, uncovered for the 20 minutes. Served with steamed Jasmine rice (my favorite). My picky husband and 7 year old grandson LOVED it. I steamed sliced carrots with a little butter (we only use real butter) and those went over well also. Great meal! Next time I won't be using the salt since soy sauce is already salty enough. Bad for my high blood pressure. 1 serving of this recipie with 1 cup of Jasmine rice is about 320 calories, and is heart healthy too! For dessert I made a strawberry, kiwi, spinach smoothie with 1/2 tsp. of pure vanilla for my husband and I 165 calories. 30 calories for the serving of carrots. 515 deliciously healthy calories for the meal. Read More
(1)
Rating: 5 stars
10/24/2013
it was better then manchewok jk its not but its better then dq and b king Read More
(1)