Recipe Ingredient
- 1 kg chicken, chopped into bite-sized pieces
- 2 - 3 tbsp oil
- 1 tbsp sesame oil
- 30g young ginger, sliced thinly
- Pound:
- 12 shallots
- 3 cloves garlic
- 800ml water
- (A):
- 1/2 tsp salt
- 1/4 tsp sugar
- Pinch of pepper
- (B) Combine:
- 2½ tbsp coriander powder
- 1/2 tsp pepper
- 2 tbsp preserved bean paste (tau cheong), pounded
- 1½ tbsp pounded cekur roots
- Seasoning (C):
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp chicken stock granules
- 1/2 tsp sugar
- 1/4 tsp thick soy sauce (for colour)
Instructions
- Marinate chicken with ingredients (A) for an hour.
- Heat oil and sesame oil in a saucepan. Fry ginger and pounded ingredients for one to two minutes.
- Stir in ingredients (B) and fry until fragrant.
- Add marinated chicken and ingredients (C). Bring to a boil.
- As soon as it boils, lower the heat and add water. Allow to simmer until chicken is tender and gravy has thickened. Serve hot with rice.
