Does the name of this dish attracts your attention? I saw this recipe on local TV [Hua Hee Makan-makan] featuring Chinese Sarawakian family dishes. This dish aka 'Cham Po Chicken' is cooked without oil and water. Surprisingly, it turned out to be well cooked and tasty. It tastes slightly sweet instead of savoury.
Probably, it is the marinating that makes it tasty and cooking it in a non-stick wok prevents the chicken getting burnt eventhough no water is added. The moisture of the chicken is drawn when covering the wok, thus helping to cook the chicken.
1/2 free range chicken - cut bite size pieces
1 yellow onion - peeled and quartered
some spring onions - cut 1 inch length
Marinade
1 tbsp each chopped garlic and ginger
some chopped spring onions
1 tbsp each light soy sauce, oyster sauce and sugar
1 tsp dark soy sauce
1/2 tbsp cornflour
- Marinate chicken for at least 2-3 hours in the fridge.
- Heat up a non stick wok, add in marinated chicken, stir fry constantly for 5-10 minutes. Low heat, cover lid and simmer for 15 minutes, stirring in between cooking.
- Remove cover, add in onions, fry until chicken and onions are cooked through.
- Lastly, add in some spring onions.
- Dish up to serve.
2 comments:
Kimmy, this dish should be good because the chicken is cooked in its own juices. No need oil, I suppose the chicken oozes out its own oil.
Hi Phong Hong, yes the chicken cooked by 'itself' with the help of the wok cover, hahaha!. In fact, your Bangla Chicken can be cooked this way too [with only some oil to fry the paste] if you want the curry dry.
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