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.