• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 3 people
  • Difficulty Normal

Recipe Description





Recipe Ingredient

  • 80 g carrot, cut into match sticks
  • 80 g radish, cut into match sticks
  • 1 tsp salt
  • 1 red chilli, seeded and sliced thinly
  • 1 onion, sliced
  • 3 tbsp vinegar
  • 5 tbsp sugar
  • 1 free-range kampung chicken, about 1.5 kg, halved
  • 1 tbsp sesame oil
  • 2 tbsp grated ginger
  • 1 tbsp chopped garlic
  • 1 tbsp preserved bean paste (tau cheong)
  • 2 pieces fermented red bean paste (nam yee), mashed
  • 1.5 litre water
  • Sauce
  • 1/2 tsp light soy sauce
  • 1 tsp fish sauce
  • 2 tbsp sugar, or to taste
  • 1/2 tsp pepper
  • 1/4 tsp dark soy sauce
  • 1 tbsp Shao Hsing Hua Tiau wine
  • Thickening
  • 1 tbsp potato starch mixed with 1 tbsp water


  1. To make the pickles: In a mixing bowl, combine the carrot and radish. Add the salt and mix by hand, giving the mixture a squeeze or two. Set aside for 8-10 minutes. Rinse in running cold water to remove the salt and then squeeze out the moisture.
  2. Mix together with the chilli, onion, vinegar and sugar. Set aside to marinate for an hour in the refrigerator.
  3. To prepare chicken: Clean the chicken and pat dry. In a frying pan, heat 3 tablespoons oil and pan-fry the chicken until golden. Dish out and set aside.
  4. In a casserole pan or wok, heat the sesame oil and sauté the ginger and garlic until fragrant.
  5. Add the preserved bean paste and fermented red bean paste; fry until fragrant.
  6. Add the chicken, water, and sauce ingredients. Bring to a boil, reduce the heat and braise for 50-60 minutes, or until meat is tender.
  7. Dish out chicken and cut into serving sizes. Strain the gravy and return to the pan; add potato starch mixture to thicken the gravy.
  8. To serve: Plate the chicken and pour the gravy over. Serve with the pickled vegetables.

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