Today I am sharing this recipe of mine which I used to cook very frequently when I was in Malaysia. I remember cooking it for my late dad’s birthday when I was around 14 years old. I was pretty chuffed when the guests commented that it was really tasty.
I used quite a bit of the cooking wine. However when I cook for my girls, they do not like the taste of the wine very much so I use less of it. If you like a lot of wine, please feel free to use more. If you cannot find Chinese wine, like Hua Thiao Chiew or Rose wine, you can use ordinary red cooking wine instead.
It is healthy too . It is about 32 Smart Point per recipe.
I normally serve this with rice and a vegetable dish so that I have a balanced meal. It serves 4 to 6 people or even more. If you have unexpected guests coming over for dinner, just add one more dish, like and omellete, and you can feed a crowd. This is the convenience of having Chinese meals.
BTW, the amount of water you add is up to you. If you like a more soupy stew, then add more water. 400 ml is a quide only.
The recipe is listed below. I have included some photos and comments on them to show you the stages of preparation.
Here is the recipe:
Oriental Spicy Chicken Quick Stew
- 500 g boneless and skinless chicken thighs
- 2 Tbsp light soy sauce
- 1 Tbsp dark soy sauce
- 1 Tbsp oyster sauce
- 1 Tsp sesame oil
- 1 Tsp sugar or to taste
- 1 Tbsp preserved soya beans (yellow– pounded or squashed with the back of a knife)
- 1 Tbsp of the preserved beans juice
- 2 Tbsp chopped shallots
- 2 Tbsp chopped garlic
- 2 Tbsp chopped root ginger
- 1-2 Tbsp chopped red chilli’s
- 2-4 Tbsp Chinese cooking wine
- White pepper powder
- 1-2 Tbsp Tspn cornflour mix with 1 of water
- Hot water
- 1 Chopped spring onions to garnish.
- Cut the chicken into 2cm cubes.
- Season it with the light and dark soy sauce, oyster sauce, sugar, sesame oil and a few dashes of white pepper powder for at least 30 minutes.
- Heat up a wok or deep frying pan and spray with calorie controlled spray.
- When the pan is hot, add in the chopped ingredients and fry until it is fragrant.
- Then add in the pounded preserved soy bean and stir fry for a few minutes, make sure it doesn’t burn. If it does, just sprinkle some water over it. Continue tossing until you get the aroma.
- Then add in the seasoned chicken and stir. Leave it to colour for a minute or two and turn over to repeat the other side.
- Add in around 200-300 ml of hot water, and bring it to the boil. Simmer for about for 15 minutes.
- Add in the wine. Check the taste and Season if necessary.
- Thicken with the corn flour mix.
- Dish up and garnished with chopped spring onions and a few dashes of white pepper powder.
- Serve with rice and other accompaniments.
Do give this recipe a try and let me know how you fare. Do remember to Share and like the post so that I continue to share more of my recipes!!
Thanks and enjoy your meal.