1/2 chicken (cut into small chunks) or 2 drumsticks and 6 mid joint wings
6 slices ginger
4 cloves garlics
3 shallots – sliced
8 dried shitake mushroom (soaked till soft)
25 g black fungus (soaked till soft)
3 potatoes – peeled and cut to small chunks
1/2 tsp salt
1/2 tsp white pepper
1 tsp corn flour
2 tbsp oyster sauce
1 tbsp light soy sauce
11/2 tbsp dark soy sauce
3 small rock sugat
1 tsp corn flour
1 tbsp Hua Tiao Jiu
11/2 tbsp sesame oil
1 stalk spring onion – cut into 2 inch lengthwise
1) Marinade chicken pieces with seasoning ingredients for 20 minutes.
2) Heat sesame oil in a claypot till hot, add in ginger slice, shallots and garlic. saute till aromatic.
3) Add in mushroom, stir fry for 1 minute, add in chicken, potato and black fungus, stir to mix evenly for till chicken is opaque. Add in sauce ingredients and enough water to cover the chicken. Stir to mix, bring to a boil. Cover, and simmer over low medium heat for 10 minutes. Drizzle the Hua Tio Jiu on top of the cover and continue to simmer for a further 10 minutes or till chicken is tender and potato is cook through. Taste accordingly and adjust to your preference.
4) Add in spring onion and stir to mix evenly. Serve hot with porridge or rice.
Ingredients (leftover roughly estimated)
1/4 of roasted duck
1/4 of roasted chicken
Any leftover sweet and sour meat
Some prawns – pan fried
1/2 cabbage – tear into big pieces
7-8 stalks Green mustard with roots (tua chye)
3-4 shreds salted vegetables
5 pieces asam keping
8 dried chillies
Roasted gravy (leftover)
1) Put everything in a large deep pot and bring to a boil. Once boil, simmer over low medium heat till vegetables has soften and adjust taste to your preference. Add water ir wants more gravy. Season with sugar (optional).
2) Serve hot (it should spicy & tangy)
1/2 kampong chicken – cut into bite size and marinade with 1/2 tsp salt and corn flour
4 potato – cut into small quarter – fried till light golden brown, drained and set aside
1 tbsp of small black fungus (soaked and cut off the hard parts) – optional
1 big onion – sliced
4 cloves garlic – minced
3 slices ginger
1 stalk spring onion – cut into 2 inch in lengthwise
1 red chilli – sliced
1 tbsp corn flour (mixed with 2 tbsp water)
250- 300 ml water
2 small rock sugar (1 tbsp sugar)
1 tsp yellow soy bean paste (tau chiu)
Salt to taste
2 tbsp light soy sauce
1 tbsp dark soy sauce
A dash of pepper
11/2 tbsp oyster sauce
1 tsp sesame oil
1) Heat oil (from frying the potato) in a wok and saute garlics, onion and ginger till fragrant. Add chicken, tau chiu and black fungus, stir fry over medium heat for 2-3 minutes. Add potatoes, sauce ingredients and water. Stir to combine evenly, covered and let it simmered over low heat till chicken and potato are cooked (about 10 minutes) stirring occasionally.
2) Thicken gravy with corn starch, stir to mix well and bring to a boil for 2 minutes. Remove from heat and serve immediately, topped with spring onion and red chilli.
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.