Somebody posted a comment in my blog, asking about how to make this dish, so I’m gonna share it here.

Ingredients:
Chicken, bitter gourd, black dace, big onions, cili padi.

Method:
1. Marinade chicken pieces (I prefer to use thigh) with a little bit of salt (or light soy sauce).
2. Cut bitter gourd into small pieces and rub it with salt, then rinse off. **
3. Heat the wok with oil, put in big onions (cut into quarters), fry until fragrant, add in cili padi (optional), don’t put this if you dislike it.
4. Add in some black dace (packet ones), followed by the chicken pieces and then bitter gourd, stir fry the mixture for a while.
5. Add in some dark soy sauce and water, cover with lid and cook for another 5 minutes.
6. Add a bit of sugar to taste, then thickens the gravy by adding in some cornflour + water.

** I was told that rub some salt to the bitter gourd pieces can reduce the bitterness, it’s true enough that now I started to like eating bitter gourd already.

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It’s not a special dish but I’d like to share about the Chicken Curry paste by Tean’s Gourmet. I have tried their Curry Laksa paste before and it’s so tasty, and this Curry Chicken paste did not disappoints me as well

The method of preparing is as easy as ABC, I just put in chicken pieces, potato cubes, long beans & “tau pok” and stir fry for a while, then I add in the paste, once it’s well mixed I pour in water, cover the wok and let it cook for about 15 minutes. (add in curry leaves to enhance the fragrant)

After that, add in a dash of coconut milk (santan), or if you dislike its creamy taste, you can also substitute with evaporated milk. Then it’s ready to serve.

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Braised chicken with Fungus ???????

Ingredients:
Chicken thigh, fungus (dried) ??, day lily (dried) ???, garlic

Method:
1. Cut the whole chicken thigh into pieces of desired size, marinade with light soy sauce, dark soy sauce & sesame oil.
2. Prepare the fungus & day lily (soaked with warm water for half an hour, fungus cut or tear into smaller piece, day lily to remove the tip & tie a knot in center)
3. Fried crushed garlic till fragrant, add in the marinated chicken pieces, fried for a while and add in the fungus &
4. Add in water and cover the wok, let the chicken cook for a few minutes.
5. Add in some “Shao Xing” cooking wine (???) to enhance the taste, however, this is optional.
6. Thicken the gravy by adding corn flour & water mixture????& it’s done.

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Ingredients:
Kampung chicken, sesame oil, yellow wine, ginger wine, bentong ginger & wood ear.

Method:
1. Blanch the shredded wood ear, drained & put aside.
2. Stir fry the shredded ginger with sesame oil until fragrant, add in wood ear.
3. Add in chicken pieces & stir fry for a little while, add some water, covered & cook well.
4. When the chicken is cooked, add in yellow wine & ginger wine (the proportion I used is 1 bottle of yellow wine with 1/3 bottle of ginger wine)
5. Add in some castor sugar (or just fine sugar) to taste if necessary.
6. If you prefer, add in a little bit of hard liquor (eg. brandy) to the dish.

**This is the yellow wine I used, bought from a chinese medical hall, not those home made ones as I find this is sweeter & tastier.

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Ingredients:
Chicken thigh, shallots & turmeric powder

1. Marinade chicken pieces with a pinch of salt, chopped shallots & turmeric powder (may add crushed tumeric as well) for an hour.
2. Heat wok with oil and shallow fry the chicken mixture until cooked.

Not only the chicken is yummy but the fried shallots too, it’s my favourite. But be careful when preparing this dish as the turmeric powder & oil can stain our clothes and it’s quite difficult to wash off.

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