Stew whole chicken with mixed pickle ginger

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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!!

 

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