Recipe Ingredient
- 400g chicken cut into bite-size pieces
- (A)
- 1 tbsp oyster sauce
- 1/2 tsp sugar
- 1/2 tsp salt
- 1 tbsp bean paste tau cheong chopped
- 1 tsp chopped garlic
- (B) Mix into a paste:
- 2 tbsp coriander powder (ketumbar)
- 1/2 tbsp fennel powder (jintan manis)
- 1/2 tbsp cummin powder (jintan putih)
- 1 tsp pepper powder
- 2-3 tbsp water
- Seasoning:
- 1/2 tsp salt or to taste
- 1 tsp chicken stock granules
- 1 cup water
Instructions
- Marinate chicken with (A) for 30 minutes. Heat two to three tbsp oil in a wok and saute garlic and bean paste till fragrant, then add in (B).
- Put in marinated chicken and stir-fry till well mixed. Cook for one to two minutes then add water and simmer covered over medium-low heat till chicken is cooked and tender. Mix in seasoning and allow to simmer until gravy is thick.
