Cooking Time: 20 - 25 minutes
Serves: 2
Ingredients
- 2 pieces chicken thigh, chopped into 3 parts each
- 4 pieces chinese mushroom, halved with stem removed
- 5–6 strips foo chok (dried beancurd), cut 2-3 inches lengthwise
- 6-8 pieces wan yue (fungus)
- 1 piece ikan kurau salted fish (approximately 1 square inch), shredded
- 10-12 whole green peppercorns, crushed
- 1 length chinese sausage (optional), skin removed and cut into bite-sized pieces
- ½ clove garlic, crushed
- 2 inches ginger, crushed
- 1 tbsp light soya sauce
- 2 tbsp chinese rice wine (optional)
- 2-3 stalks spring onions, cut 3-4 inches lengthwise
- ½ tsp sugar
- 3 tbsp cooking oil
- 3 cups water
- Salt
Marinade
- ½ tsp salt
- ¼ tsp pepper
- 1 tbsp chinese rice wine
- ¼ tsp sesame oil
- 1 tsp cornflour
Method
- Marinate the chicken pieces and set aside for ½ hour.
- Soak the mushrooms, foo chok and wan yue for 15 minutes or until soft. Set aside.
- Heat up the oil in a pan. Add the garlic, ginger, salted fish, sausages and peppercorns. Stir for 1-2 minutes until the garlic is lightly browned.
- Add ½ cup of water and throw in the mushrooms, beancurd strips and wan yue. Let cook for 2-3 minutes, then add in the chicken pieces.
- After about 5 minutes, pour in the rice wine, light soya sauce and sugar. Add two cups of water.
- Cook the chicken for another 15 minutes or until tender. Add salt to taste.
- Sprinkle with spring onions before serving.
Food Notes
- Add more water if necessary. There should be some light gravy in this dish.
- This dish can be prepared a few hours earlier or the day before. Just add a little more water when reheating.