Recipe Ingredient
- 600g chicken, cut into chunky pieces
- (A) Marinade:
- 1/2 tsp turmeric powder
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 2 tbsp tapioca flour
- (B)
- 1 tbsp shredded ginger
- 1 onion, sliced thinly
- 1 tbsp thinly sliced garlic
- (C)
- 2 tbsp chilli paste
- 1 tbsp tomato sauce
- 1 tbsp preserved bean paste (tau cheong)
- (D)
- 1/4 tsp ground black pepper
- 2 tsp sugar Chinese parsley (yin sai)
Instructions
- Marinate chicken with ingredients (A) for several hours. Coat with tapioca flour then deep fry till crispy and golden. Drain and set aside.
- Saute ingredients (B) until fragrant. Add ingredients (C) and (D) and continue to stir-fry well till aromatic.
- Stir in chicken and mix well to combine. Cook for seven to eight minutes until chicken is well coated with sauce ingredients and is cooked. Dish up and garnish with yin sai.
