150 g Vegetarian chicken – deep fry till golden, drained and set aside
60 g ginger residue (100 g old ginger – remove skin and pounded/grated finely – squeeze the juice and retain the residue)
2 tbsp Woh Hup Pure Sesame Oil
1 tbsp Woh Hup sauce (Shitake Mushroom Lower Salt)
1/2 tbsp light soy sauce
1 tsp dark soy sauce (add more if you want darker)
1 tsp sugar
1/2 tsp pepper
2 tbsp Chinese Red Glutinous Rice Wine or Hua Tio Jiu
50 ml water
1 tsp corn flour (Mixed with 2 tbsp water)
1) Heat sesame oil in a wok and saute ginger residue till crisp and golden, remove and set aside.
2) Using the same sesame oil, add in fried chicken pop corn, sauce ingredients and continue stirring till sauce coats the chicken pop corns. Bring to a boil. lower heat and simmer till sauce thickens. Taste accordingly and adjust to your preference, Add more water if you prefer more gravy.
3) Dish out to serving plate and topped with crispy ginger residue and slice red chilli.
A common dish for ladies in confinement. The ginger is to help clear “winds” from the stomach. Chinese believe that consuming large amount of ginger during confinement will help to maintain good health in later years. Chinese Red Glutinous Rice Wine is also a good tonic for health.