Again this is a simple, easy to prepare dish yet really tasty and delicious. I have to say that the combination of seasoning is just awesome. The sauce is good with rice.
The original recipe uses duck meat but I had substituted it with chicken whole legs and wings. I believe it is a good dish if using duck but I could not get to buy duck in sections. The vendor sells a whole duck which is a bit too much for my family.
Slightly modified recipe adapted from my selected cookbook for the month ‘Yum Yum Magazine No. 93’ for Cookbook Countdown Event#
2 large chicken whole legs – cut bite size pieces
2 chicken wings – cut into sections
2 tbsp each oil, chopped garlic and shallots
1 tbsp chopped ginger
2 tbsp fermented soya bean paste [taucu]
1 piece fermented red beancurd [nam yee]
1-2 tsp sugar to taste
2-3 tbsp light soy sauce to taste
- Heat oil in a non stick wok, sauté chopped ingredients until aromatic and fragrant. Add in chicken and pan fry for a minute before adding the seasoning ingredient.
- Stir fry to mix well before adding water. Bring to boil, then lower heat to simmer until chicken is tender and sauce thickens.
- Dish up to serve.