No Photo for this because it’s soooooo delicious, we ate all and forgotten to snap pictures..
Ingredients
A
Chicken parts
Chicken whole leg (2 pieces) (Cut into bite size)
Chicken Fillet (2 pieces) (Cut into bite size)
Chicken Drumstick (2 pieces)
Chicken Wing (1 piece)
B
2 red onions (dice)
4-5 cloves garlic (dice)
200gm old ginger (shred 80%, 10% slice thinly, 10% cut into long thinly stick)
C
Cheong Chan Oyster Sauce (2 tbsp)
1/4 block of gula melaka (Palm Sugar)
1 tbsp of ghee hiang sesame oil (the most delicious and fragrant sesame oil!)
1/5 tbsp of sugar
1 tsp of salt
2 tbsp of soy sauce
Dash of pepper
D
For dipping
Daun Ketumbar (Coriander Leaves)
Daun Bawang (Spring Onion)
Soy Sauce
Method
- Marinate Chicken parts with soy sauce, salt, pepper, oyster sauce for 3 hours inside plastic container and put inside fridge lower compartment
- Dice red onions, garlic and shred ginger
- Put some oil into wok, stir fry red onions, garlic, shred ginger
- Add marinated chicken and stir fry for 1 min
- Add 1 small bowl water, cover up and stir fry for 1 min
- Add in (C) and stir fry 1 min, add 2 small bowl of water and cover it, medium fire and stew chicken until soft.
- Note: Do not switch to high fire because only small to medium fire and cook slowly, meat will be tender and soft.
- Cook your chicken till soft and cooked.
- Add in more palm sugar if it’s not sweet enough, if it’s not salty enough add in more salt.
- Taste the sauce before serve.
- Tips: Keep overnight lower compartment fridge and steam up if you can’t finish today.
Eat with rice!
