Order Ingredients
Portions
Serves 2 ppl
Ingredients
- Chicken drumsticks and breast pieces – Upto 8 pieces (1Kg)
- Datu Puti Spiced White Vinegar (Sukang Maasim) – 2Tbsp
- Lee Kum Kee Soy Sauce – 4tbsp
- Cooked Boneless Chicken Thigh/Breast, Thinly Sliced – 225g
- Almond Cooking Oil – 4 tbsp
- East End Whole Peppercorns – 1Tbsp
- Dried Bay Leaves – 3 Pcs
- Crushed Garlic Cloves – 3
- Water – 500ml
- Sugar – 1/2Tbsp
- Salt – ½ Tsp (Optional)
Order Ingredients
Method
- Step 1: Put the washed chicken in a large bowl, add the soy sauce and crushed garlic, and combine well. Keep the bowl aside for marinating (the longer the better).
- Step 2: Heat up a large frying pan or a wok over medium temperature and pour in cooking oil.
- Step 3: When the oil is hot, pick up the marinated chicken pieces from the bowl, add them into the wok and pan-fry both sides of the chicken pieces, 2 minutes on each side.
- Step 4: Collect the remaining marinade from the bowl, add into the wok. Add water. Bring to a boil.
- Step 5: Add dried bay leaves and peppercorns. Simmer over low flames for 30 minutes or until the chicken gets tender
- Step 6: Next, add the vinegar. Cook for approximately 10 minutes while stirring the chicken pieces once in a while using a large spoon or spatula.
- Step 7: Now, add the sugar and salt. Stir well, and serve hot.
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