This is the first time I cooked Sesame Oil Chicken with taucheo [preserved salted soybean paste]. Turns out to be good.
original recipe from Nyonya Flavours
3 big size chicken thighs [about 600 gm] - skin removed cut into 3 pieces each
[marinate with 1/2 tsp salt and 2 tbsp cooking wine for 20-30 minutes]
2 cloves garlic - chopped
50 gm old ginger - cut fine shreds
2 tbsp taucheo [soybean paste]
250 ml water
- Heat sesame oil in wok, saute ginger and garlic until brown and aromatic.
- Add bean paste, stir fry for a few seconds.
- Add chicken, stir fry to combine well for 5 minutes.
- Add water, bring to boil then simmer until chicken is tender [about 20 minutes] and gravy is reduced [can transfer to claypot, then simmer until chicken is tender and gravy is reduced]. Serve in claypot.
- Dish up to serve.
Notes: Visit this site for its Nutritional Facts [here]
I'm linking this post to Little Thumbs Up Event - Soy Beans organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Mich from Piece of Cake
I'm linking this post to Cook Your Books #5 Event
hosted by Joyce of Kitchen Flavours