Skip to main content

Taucu (bean paste) chicken ~ 豆酱姜鸡


A very simple fuss-free and comforting  dish to come home to, especially on the current wet days.  This dish pairs well with both hot, steaming rice or gluey white porridge.  Enjoy with your loved ones... dig in!








Taucu (bean paste) chicken  ~  豆酱姜鸡 

  Ingredients
  • 650 gm chicken (I used 2 whole leg and 2 wings)
  • 6 pips of garlic
  • 20 gm ginger
  • 1 Tbsp taucu
  • 1 cup  water
  • sugar and salt to taste
  • oil for frying
Method

  1. Season the chicken with a bit of salt.
  2. Pound the garlic and ginger, set aside.
  3. Heat up a wok with some oil, saute the garlic and ginger paste till fragrant.
  4. Add in the taucu, stir-fry.  Add in the chicken and stir-fry.
  5. Add in water and cook till chicken is cooked through.
  6. Add in sugar and salt to taste.
  7. Serve with rice or porridge.



Labels:

Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Pumpkin Carrot Cake

I have never tried baking cakes with raw pumpkin and was glad when Amy Beh shared a recipe for Pumpkin Carrot Cake.  The moist cake tasted good, the sweet pumpkin blended well with the slightly sourish cranberries.  I have reduced the sugar somewhat and tweaked the method too.  I'll be baking this again for the Chinese New Year.  This cake was an instant hit with my family ....... Try it!
25 comments
Read on for the Recipe

Kuih Bangkit ~ CNY 2010

I recently made this Chinese New Year cookie, 'Kuih Bangkit' for my daughter to  bring back to Melbourne. As Chinese New Year is barely a month away, thought it best to post it now, perhaps you may like to try it out.  These cookies are not too sweet,  with a tinge of pandan fragrance coupled with a sweet taste of coconut ...... yummy.  They do keep well if they're thoroughly baked and they melt in the mouth!
45 comments
Read on for the Recipe