2 chicken legs and 3 wings – cut into pieces
200 g bamboo shoots (I use canned one )
5 dried chillies
5 green chillies
11/2 inch galangal – bruised
2 potatoes – cut into cubes – deep fried till 1/2 cooked
1/2 carrot- cut into cubes
6 dried mushrooms – soaked till soft and squeeze dry
1/2 tsp each – salt, pepper
1 tsp corn flour
3 cloves garlics
1 inch ginger
1 tbsp soy bean paste
2 tbsp Fenghe light soy sauce
11/2 tbsp Fenghe dark soy sauce
1 tbsp sweet sauce
1/2 tbsp oyster sauce
1 tbsp gula melaka
500 – 800 ml water
1) Marinade chicken with salt, pepper and corn flour for 1 hour. Deep fry till half cooked. Drained and set aside.
2) Heat 2 tbsp oil in wok and fry pounded ingredients, soy bean paste and galangal till aromatic. Add bamboo shoots, chicken, carrots, potatoes, mushrooms, green and dried chillies. Stir fry to mix evenly.
3) Pour in sauce ingredients, gula melaka and cover to simmer until chicken is cooked through. Taste accordingly.
4) Dish out to serving plate and garnish with sliced green and red chilli.
** It’s best consume after few hours later or overnight.