This dish goes well with plain rice as the gravy is tasty. Any leftovers can be served with plain porridge. My Ma will cook this in the morning and just reheat for dinner so that not much cooking in the evening.
4 chicken whole legs - cut bit size pieces [with or without skin]
A few slices of ginger
A few cloves garlic
1 red chilli - cut smaller pieces for pounding
2-3 Tbsp preserved soy bean sauce [fine tau cheong]
1 Tbsp light soy sauce
1 Tbsp dark soy sauce
1 Tbsp sugar
msg to taste [optional]
1-2 Tbsp oil
- Pound or blend together ginger, garlic and chilli [as shown on photo] and add in tau cheong. Set aside.
- Heat oil in wok to fry pounded ingredients till fragrant. Add in chicken pieces and fry till chicken pieces are firm and well coated with pounded paste. Add in light and dark soy sauce, sugar. Fry till well combined. Add enough water to just cover chicken pieces. Bring to boil and dish out into a smaller pot with cover.
- Steam over boiling water in a wok on high heat for 40 minutes or simmer over low fire for about 40 minutes till chicken pieces are tender. Taste and seasoning if required.
- Reheat before serving.