Skip to main content

Galangal Braised Chicken ~ 藍姜燜雞

This chicken dish has a unique flavour from the galangal root.  The tender and juicy chicken meat is fried with a mixture of chopped galangal root, young ginger and shallots with soy sauce to taste.  Lengkuas or  Galangal is a tuberous root with a tough skin, slightly pinkish in colour and can be used with skin intact.  If galangal is difficult to find, ginger can be a substitute.



Galangal Braised Chicken   ~   藍姜燜雞    


Ingredients

  • 300 gm whole chicken leg cut into bite size
  • 50 gm young ginger, chopped
  • 10 gm galangal finely chopped
  • 8 to 10 shallots, finely chopped
  • 1 Tbsp light soy sauce
  • 1/4 tsp salt to season the chicken
  • 2 tsp Shaoxing wine to drizzle
Method
  1. Wash the chicken, pat dry and season with salt.  Set aside.
  2. In a wok saute the shallots, galangal and young ginger with some oil till fragrant.
  3. Add in the chicken and shallow fry.  Cover the wok and let it simmer for about 15 mins.
  4. Test for doneness and fine tune to taste.  Drizzle on the Shaoxing wine, turn off the heat.
  5. Dish out and serve with plain white rice.

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

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of...
3 comments
Read more

Stir-fry Razor clams with mixed vegetables

This is a quickie and easy veggie dish that I whipped up for the 'Winter Solstice' dinner ........ 'Stir-fry Razor clams with mixed vegetables'.
12 comments
Read on for the Recipe