Another delicious chiken dish from Nyonya style cooking.
This dish is full of aroma and flavorful.
It can also change the chicken to the pork meat.
I get this version of recipe from the book "Truly Nyonya Malacca".
There are several version of cooking this dish.
I have cook one before, if want to see my previous cook for the dish,
please click here.
500 g ..... chicken (scalded)
3 tbsp ..... oil
10 ..... shallot (minced)
10 ..... garlic (minced)
3 tbsp ..... soy bean paste
2 ..... potato
(medium size, cut into wedges)
5 - 6 ..... mushroom
(soak till soft, sliced thick pieces)
1 tbsp ..... dark soy sauce
1 tbsp ..... Gula Melaka
1 1/2 cup ...... water
1. Heat up wok with 3 tbsp oil over medium high heat, fry shallot and garlic for 2 - 3 minutes until light golden brawn.
2. Add soy bean paste and frying for 2 - 3 minutes, stirring constantly. Add chickenand stir to coat with the paste. Gradually add in water and potatoes.
3. Bring to boil, turn to medium heat and cook for 20 minutes, stir in the mushroom, soy sauce and gula melaka. Turn to low heat, cooked until the chicken and potato and soft.
4. Turn off heat and ready to serve.