Recipe Description
Recipe Ingredient
- 80 g carrot, cut into match sticks
- 80 g radish, cut into match sticks
- 1 tsp salt
- 1 red chilli, seeded and sliced thinly
- 1 onion, sliced
- 3 tbsp vinegar
- 5 tbsp sugar
- 1 free-range kampung chicken, about 1.5 kg, halved
- 1 tbsp sesame oil
- 2 tbsp grated ginger
- 1 tbsp chopped garlic
- 1 tbsp preserved bean paste (tau cheong)
- 2 pieces fermented red bean paste (nam yee), mashed
- 1.5 litre water
- Sauce
- 1/2 tsp light soy sauce
- 1 tsp fish sauce
- 2 tbsp sugar, or to taste
- 1/2 tsp pepper
- 1/4 tsp dark soy sauce
- 1 tbsp Shao Hsing Hua Tiau wine
- Thickening
- 1 tbsp potato starch mixed with 1 tbsp water
Instructions
- To make the pickles: In a mixing bowl, combine the carrot and radish. Add the salt and mix by hand, giving the mixture a squeeze or two. Set aside for 8-10 minutes. Rinse in running cold water to remove the salt and then squeeze out the moisture.
- Mix together with the chilli, onion, vinegar and sugar. Set aside to marinate for an hour in the refrigerator.
- To prepare chicken: Clean the chicken and pat dry. In a frying pan, heat 3 tablespoons oil and pan-fry the chicken until golden. Dish out and set aside.
- In a casserole pan or wok, heat the sesame oil and sauté the ginger and garlic until fragrant.
- Add the preserved bean paste and fermented red bean paste; fry until fragrant.
- Add the chicken, water, and sauce ingredients. Bring to a boil, reduce the heat and braise for 50-60 minutes, or until meat is tender.
- Dish out chicken and cut into serving sizes. Strain the gravy and return to the pan; add potato starch mixture to thicken the gravy.
- To serve: Plate the chicken and pour the gravy over. Serve with the pickled vegetables.