This recipe is at least a quarter century old. It is from my collection of recipe books dated 1992. Just wondering how I can keep the book for so long and yet never tried a single recipe at all. Anyway, I was thinking of giving away this book but before I do so, I found several recipes that look easy and simple. I had earlier tried a homey dish, ‘Stewed Winter Melon with Tofu Puffs’ which is simple enough, healthy and tasty.
Back to this second dish, only a few procedure to follow and you get to enjoy a tasty chicken dish that is aromatic, a little spicy and savoury. Great to go with steaming hot rice.
Recipe adapted from 'Lisa Yam's World' Cookbook with modifications
300 gm chicken meat pieces with bones – cleaned and pat dry
Some chopped spring onions [keep some for garnishing]
Marinade [mix well]
1-1½ tbsp toasted hard shrimp paste [belacan] or preserved shrimp paste
1 tsp chilli boh
1-2 tsp grated ginger
1 tsp each of cooking wine and sugar
Dash of pepper and sesame seed oil
1 tbsp cornstarch
- Marinate chicken pieces with the marinade for at least an hour.
- Place marinated chicken on steaming plate.
- Steam over boiling water for 15-20 minutes or until chicken is cooked through. Steaming time depends on the size and type of chicken meat used.
- Remove from steamer, garnishing with chopped spring onions and serve immediatey.