Skip to main content

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

Popular posts from this blog

Sweet Potato Egg Tart

When come to egg tart, everyone might mention about the flaky pastry, filled with a smooth, lightly sweetened egg custard. What about giving it a twist for today? Instead of buttery flaky pastry, we switch to use sweet potatoes, raw oats and glutinous flour to make the tart base. This sweet potato egg tarts are high in fiber and delicious. And it requires no cooking skills. After baking, the oatmeal sweet potato crust is soft with naturally sweet and chewy, paired with smooth egg tart fillings. Oh my god! It smells so good. Every time it’s fresh out of the air fryer, the entire family gathers around, eager to grab a slice. The water content of the tart crust is very important. I am using orange sweet potatoes, which contain a lot of water after steaming. Perhaps yellow and purple sweet potatoes would be easier to shape. You can also use instant oats, which have good water absorption. For this recipe, I use cup cake liner as mold. I baked it with an air fryer to cut down on time...

Fried Taro Puff Dumplings (Woo KOK 芋角)

Taro puff dumplings or Woo Kok ( 芋角 ) are another must-eat snack when you go to a restaurant. The outside is honeycomb-shaped, and the inside is soft and smooth. Even if you go to a restaurant to eat, not every restaurant makes them crispy. And for that reason, I decided to learn how to make this snack. Someone once told me, because of the complicated workmanship, it is difficult to make at home. She advised me not to spend effort on it. If you know me well, I always like to challenge my limits. Today, I will show you how to make them! The fillings of taro dumplings must contain pork, dried shrimps, and mushrooms! The filling can be prepared one day ahead. The dumpling skin is made of taro paste. I am using Areca taro ( 槟榔芋 ). It has a tough, brown exterior with an interior that is white/beige in color with purple flecks. The ideal taro for this recipe will be more mature and starchier. The hardest and most tiresome step of the entire process is frying Woo Kok. A crispy crust w...

Steamed Spareribs With Sand Ginger (沙姜蒸排骨)

Steamed spareribs with sand ginger is a delicious Cantonese dish. The main ingredients are spareribs and sand ginger. Sand ginger, also known as galangal, is a spicy spice that adds a unique flavor to this dish. It is one of four types of galangals, a rhizome in the ginger family. Fresh sand ginger is paler in color on the inside and woodier and coarser in texture than standard ginger. As a result, it is more difficult to peel and grate.  So, I just cleaned it with a tiny brush and chopped it with the skin. Fresh sand ginger might not be available at other places, so they will powder form instead. When dried, the flavor becomes a little less intense. I love how the fresh sand ginger tastes when combined with other spices or ingredients to create the sauce for meat. Apart from the ribs, I also add glass noodles and yuba or dried tofu skin. The ribs, glass noodles and dried tofu skin absorb all the sauce, enhanced by the flavor of sand ginger and oyster sauce. You can use san...