Wednesday, September 29, 2010
Serve: 5-6 persons
1/2 Chicken - cut to pieces & marinate with ginger juice*
1 cup Dried Kacangma
3" Ginger - pound & reserve juice to marinate chicken
5 tbsp Sesame Oil + Cooking Oil
2 tbsp Oyster Sauce
4 tbsp Soy Sauce
1 cup Water
Salt & Sugar
1. Dry-fry Kacangma in a wok until crispy & pound it.
2. Heat the oil & fry pounded ginger for 1 min.
Add in sauces, water & let it boil.
Add in chicken, Kacangma, salt & sugar.
Cover until chicken is cooked.
The longer you cook, the better the flavour.
3. Serve with white rice.