Stew whole chicken with mixed pickle ginger

-

 


Have you ever tried this rice vinegar and cane sugar-pickled mixed ginger in a jar?  Let me share with you how to stew a whole chicken in these assorted pickles ginger.

The taste is sweet and sour. It’s an appetizing dish. It contains buckwheat, red pepper, cucumber, red carrot, turnip, white melon, papaya, and ginger. This assortment of pickled gingers will take your cuisine to the next level, making it delicious and full of goodness. 


I learned about this dish from my mother-in-law. In a way, this is one of the specialties of Kota Belud, the hometown of my husband. It only needs one pot to prepare. Simply combine the chicken with the pickled ginger in a pot, add enough water to cover, and boil until the chicken is cooked through. How simple was that? To give the chicken a lovely hue for putting on the table, the chicken must be lightly fried, which is one of the essential processes. Don't throw away the extra gravy. The soup has all the essence. The next day, you can use it to stew eggs. It is quite delicious. But today I'll make an egg and chicken stew.

This pickled ginger chicken stew is incredibly delicious, simple to make, and family friendly. You will be amazed if you have not tasted it.

 

INGREDIENTS

1 whole chicken (about 1.4kg)

1 can assorted pickle gingers (260g)

15 full boiled eggs

3 whole head garlic

2 tbsp light soy sauce

2 tbsp dark soy sauce

3 tbsp brown sugar

Some cooking oil

1 liter of water

 

Seasoning

2 tbsp light soy sauce

2 tbsp dark soy sauce

 


METHODS

1. Slightly coated the whole chicken with light soy sauce and dark soy sauce.

2. Heat up some cooking oil in a deep bottom wok, slightly fry the chicken until golden brown in colour, about 2 -3 minutes. Cover with the lid to avoid oil splattering. Removed and set it aside for later use.

3. Make a bed on the bottom of a wok with the cut garlic, place the whole fried chicken on top of the cut garlic. So, the bottom half of the chicken tends to not be burnt. Pour in the water and add in the brown sugar together with the seasoning. Let it stew for about 45 minutes to 1 hour. Halfway through, add in the fully boiled egg, let it continue to stew with the chicken until the chicken is soft and tender.  Tastes and adjust seasoning.

4.  Place the chicken and the eggs in a glass casserole and serve with hot steamed rice together with the gravy. ENJOY!!

 

Comments

Post a Comment

Popular posts from this blog

Steamed Ma Lai Gou （马来糕）

-
Image
  Today I will share with you how to make Malay kuih also known as “Ma Lai Gao”.   A steamed sponge cake from Malaysia, drew inspiration from British cakes. Later, Cantonese chefs modified it to become what we now know as dim sum. Traditionally, Ma Lai Gao's starter dough takes 24 hours to prepare. I'll show you how to make Ma Lai Gao quickly and easily today without losing out on texture or flavour. In fact, the appearance of “Ma Lai Kou” is very ordinary, not much different from ordinary cakes on the market, but its preparation method and texture are worth learning from. Because it is a fermented flour product, it has a soft and smooth texture. This recipe doesn't require baking, and the preparation of “Ma Lai Gao” is very simple, and the ingredients are divided into dry and wet. The wet ones are milk and eggs, while the dry ones are powdered ingredients. To put it simply, stir the wet ingredients evenly first, then slowly add the dry ingredients, ferment and then s...
Read more

Baked Cassava or Tapioca Cake （烤木薯糕）

-
Image
Cassava or tapioca cake can be prepared in several methods, including baking, steaming and wrapping in banana leaves. It can be made with or without eggs and with or without butter. Today, I am going to share how to bake cassava or tapioca cake. Tapioca cake is very easy to make, whether to steam or to bake. The only tedious part is grating. I used to grate them into fine silk manually. But now I blend them with Thermomix to paste form. If you are using a regular blender, add a little water to the blender to blend it together. This cassava cake has a beautiful burnt skin on top and dense golden color inside. My daughter thought it was burnt cheesecake. The texture is soft but firm and not too sticky compared to the steam type. Every bite taste of cassava, coconut milk and the burnt aroma. Not overly sweet and greasy. If using a blender, cut the tapioca into smaller chunks, then carefully cut out the tough, fibrous core from the middle of each piece using a knife.   Once the t...
Read more

Dong Po Rou （东坡肉）

-
Image
Dong Po Rou （东坡肉） – wine braised pork belly. It’s rich and savoury, tender that melts into your mouth. Traditionally, the pork belly is pan-fried before being braised or stewed for one to one and a half hours on low heat. Some of the recipes even call for steaming for an additional half an hour after stewing. It is very time-consuming. But as you are aware, I enjoy making recipes simpler without compromising the taste. You, too, I'm sure. Therefore, I skipped the pan-frying step and proceeded directly to braising the pork after blanching it, and then continued to cook with a pressure cooker. Don't worry; the dish's flavour remains unaffected. I'm hoping this simplified method may come in handy for your regular cooking. Trim off the edges of the pork and cut it into 3x3 cubes. Tie cooking twine around each cube. This will assist the cubes in keeping their form while cooking. If the pork that you bought is at the mid portion of the belly is ideal, there is a nice bala...
Read more