Recipe by Amy Beh
Ingredients
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:
2� tbsp coriander powder
1/2 tsp pepper
2 tbsp preserved bean paste (tau cheong), pounded
1� 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 tps thick soy sauce (for colour)
Method
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.
Note
This dish tastes better if duck meat is used.