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.
4-5 whole chicken legs – washed and deboned
1/2 tsp salt
1/2 tsp pepper
1 tbsp Woh Hup Pure Sesame Oil
1 tbsp corn flour
1 tbsp Woh Hup Vegetarian Sauce (Shitake Mushroom Lower Salt
(Marinade chicken legs with above seasoning sauce and leave in the fridge for at 4-6 hours)
Combine Sauce Ingredients
1 tbsp sugar
1/4 tsp salt
1 tbsp light soy sauce
1 tbsp black vinegar
1 tsp chilli oil
1 tbsp thick soy sauce
3 clove garlic
6-7 slices ginger
2 fresh red chilli and 2 chilli padi
1 stalk spring onion – chopped
1 tbsp sesame toasted sesame seed
1 tbsp Woh Hup Pure Sesame oil
1) Pound 3/4 of the sesame seed into a paste and set aside.
2) Bring 1/2 a saucepan of water to the boil. When the water is about to boil, put in the marinaded chicken legs. When the water begins to boil rapidly, turn off the fire, cover the saucepan tightly and allow chicken legs to steep for 20 minutes until cooked through.
3) Drain chicken from stock and cut into serving size pieces and arrange on a serving plate.
4) Heat 1 tbsp sesame oil in a wok until hot. Turn off the fire and add in minced ingredients. Stir fry for 30 seconds. Stir ground sesame seed paste into combined sauce ingredients and pour into the wok.
5) Mix well and pour sauce over chicken. Sprinkle with remaining sesame seeds and spring onions.
Ingredients (serve 4-5)
3 chicken legs – washed cut into bite size
(marinade with salt and corn flour for 20 minutes)
3 potatoes – cut into big cubes (pan fry till brown on both side)
A handful of snow peas – head and tail removed (blanched in hot water for 2 seconds, drained and set aside)
3 shallots – sliced
3 cloves garlics – minced
6 slices ginger – cut into thin strips
1 stalk spring onion – cut into 21/2 inch in lengthwise
1 red chilli – sliced
2 tbsp sesame oil
1 tbsp Hua Tiao Jiu
1 tbsp corn flour (mixed with 3 tbsp water)
3 tbsp light soy sauce
21/2 tbsp thick dark soy sauce
3 small rock sugar
1 tsp pepper
2 tbsp oyster sauce
1 tbsp abalone sauce (optional)
Salt to taste (optional)
Enough water to cover the chicken (add more if you wants more gravy)
1 tbsp corn flour
1) Heat sesame oil in a wok and saute ginger till crisp, add garlic and shallots and stir fry till fragrant. Add in chicken meat and fry till colour turns opaque.
2) Add in potatoes, sauce ingredients, stir to mix together and bring to a boil. Lower heat, covered and simmer for 20-30 minutes till chicken and potatoes are tender and soft. Adjust taste accordingly. Drizzle the hua tiao jiu at the side of the wok. Thickened with cornstarch.
3) Lastly add in the snow peas and stir fry briefly for a second or two just before serving.
Transfer to a serving plate and garnish with spring onions and chilli. Serve hot with porridge or rice.