• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Ingredient

  • 600g free range chicken, chopped
  • Seasoning (A)
  • 2 tbsp light soy sauce
  • 1½ tbsp sugar
  • 2 pieces red fermented beancurd (nam yee)
  • 1 tbsp water
  • 2 tbsp cornflour
  • Sauce (B)
  • 2 tbsp oyster sauce
  • 1 can Guinness Stout
  • 70g rock sugar
  • ½ tsp thick soy sauce
  • 100ml fresh chicken stock


  1. Marinate chicken with seasoning (A) for several hours or preferably overnight.
  2. Deep-fry the chicken in hot oil until golden brown. Drain on crumpled kitchen paper.
  3. Leave a tablespoon of oil in the wok. Add sauce ingredients (B) and bring to a simmering boil. Add fried chicken and simmer until the gravy is thick.

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