• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
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Recipe Ingredient

  • 1/2 kampung chicken, cut into bite-sized pieces
  • 30g ginger, sliced
  • Marinade (A):
  • 1 tsp light soya sauce
  • 1 tsp oyster sauce
  • 1/8 tsp pepper
  • 1 tsp oil
  • 1 tsp corn flour
  • 1 tsp preserved soya bean (taucheong), minced
  • 1 tsp chopped garlic
  • 300g yam, cut into rectangular pieces
  • Oil for deep-frying
  • Sauces:
  • 1/2 tsp salt
  • 1 tbsp light soya sauce
  • 1/4 tsp pepper
  • 1 tbsp sugar
  • 1/2 tsp dark soya sauce
  • 1/2 tsp sesame oil
  • 1 tbsp oyster sauce
  • 1 ½ cups water
  • Thickening:
  • 1 tsp corn flour, mixed with 1 tbsp water

Instructions

  1. Season chicken with marinade (A) for 20 minutes.
  2. Heat oil in a wok until hot and deep-fry yam pieces until hot and deep-fry yam pieces until golden brown. Reduce and set aside.
  3. Heat a clean wok with 2 tablespoons oil and lightly brown the garlic.
  4. Add ginger and minced soya beans.
  5. Fry until fragrant. Put in chicken and fry well to mix with soya bean mixture and ginger.
  6. Add in sauce and yam and bring to the boil.
  7. Cover and simmer for 15-20 minutes or until meat is tender. Thicken sauce lightly with corn flour mixture.

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