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
Instructions
- Marinate chicken with seasoning (A) for several hours or preferably overnight.
- Deep-fry the chicken in hot oil until golden brown. Drain on crumpled kitchen paper.
- 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.
