I have tasted this dish many, many years ago but somehow it had never crossed my mind to cook this. But then this morning I saw quite a lot of fresh green chillies in the market place going for a fairly cheap price and it struck me to replicate this dish ............. yummy!
This dish is not spicy but it does have a bit of 'heat' because of the green chillies which is mild but bearable. I'm sure kids will not encounter much difficulty eating this with rice.
- 600 gm free-range chicken, skin removed, cut into bite size
- 5 green chillies, seeded and cut into small pieces
- 1 small knob young ginger, cut
- 12 shallots - cut
- 1.1/2 tsp tau cheong, preserved bean paste
- 1 tsp each of : sugar, salt and oyster sauce
- 1/2 tsp dark soya sauce
- 3/4 cup water
- 1.1/2 Tbsp oil
- Wash the chicken pieces and season with a teaspoon salt, set aside.
- Blend the green chillies, garlic, shallots and ginger.
- Heat up the wok with the oil and saute the blended ingredients.
- Add in the tau cheong, dark soya sauce, oyster sauce and sugar, simmer for a while.
- Mix in the chicken pieces, stir-fry and add in 3/4 cup water.
- Cover and cook on medium low heat till chicken is tender, about 20 mins.
- Remove cover and let the gravy dry up a little, test for taste.
- Dish up on serving plate and serve hot with rice.