Recipe Ingredient
- 1/2 kampung chicken, cut into bite-sized pieces
- 30g ginger, sliced
- Marinade (A):
- 1 tsp light soya sauce
- 1 tsp oyster sauce
- 1/8 tsp pepper
- 1 tsp oil
- 1 tsp corn flour
- 1 tsp preserved soya bean (taucheong), minced
- 1 tsp chopped garlic
- 300g yam, cut into rectangular pieces
- Oil for deep-frying
- Sauces:
- 1/2 tsp salt
- 1 tbsp light soya sauce
- 1/4 tsp pepper
- 1 tbsp sugar
- 1/2 tsp dark soya sauce
- 1/2 tsp sesame oil
- 1 tbsp oyster sauce
- 1 ½ cups water
- Thickening:
- 1 tsp corn flour, mixed with 1 tbsp water
Instructions
- Season chicken with marinade (A) for 20 minutes.
- Heat oil in a wok until hot and deep-fry yam pieces until hot and deep-fry yam pieces until golden brown. Reduce and set aside.
- Heat a clean wok with 2 tablespoons oil and lightly brown the garlic.
- Add ginger and minced soya beans.
- Fry until fragrant. Put in chicken and fry well to mix with soya bean mixture and ginger.
- Add in sauce and yam and bring to the boil.
- Cover and simmer for 15-20 minutes or until meat is tender. Thicken sauce lightly with corn flour mixture.
