Assemble all the ingredients for the sauce – honey, rice vinegar, soy sauce, sesame oil, any hot sauce, brown sugar, ketchup, garlic, ginger, salt, and pepper.
Mince up the garlic and set it aside.
Cut up the chicken into smaller pieces for easier cooking later on and set aside.
Scrape the peel off of the ginger and grate it up.
Add the ingredients for the sauce into a bowl and mix them up. Set aside.
Heat oil up in a pan, add half of the chicken, and spread it out in a single layer. Sprinkle salt and pepper over the chicken and cook it until it turns brown on both sides.
Transfer the now-brown chicken to a plate and repeat the same steps with the remaining half of the chicken.
Return all the browned chicken to the pan and gently pour the sauce over the chicken. Stir to evenly coat and cook it for a few minutes until the sauce starts to thicken.
Transfer the chicken to a serving platter or bowl and garnish with sesame seeds.
This is an interesting recipe submitted by our customer. In this recipe, we put a twist to the usual braised meat and added in stout for that extra flavour! For an additional twist, try using pork instead of chicken!
One of the staple dinner dish that my mother cooks, braised soya meat! The soft and tender texture resulted from the braised coupled with a piping hot bowl of rice makes the perfect, heartwarming dinner!
Ingredients:
1 chicken or 1 kg of pork
Taupok (depends on how many u want)
Eggs (depends on how many u want)
2 pieces of rock sugar (half a finger size each)
2 tablespoons of oil
1 liter of water
Aromatics:
1 bay leaf
2 Cardamon
1 star anise
1 clove
8 shallots
1 piece of ginger (half a finger size, no need to slice it)
Seasoning:
2 tablespoon of light soya sauce
2 tablespoon of dark soya sauce
2 tablespoon of oyster sauce
4 tablespoon of sweet soya sauce or Kecap Manis
Cooking Instructions
1. Fry rock sugar till it turns liquid and brown
2. Add oil and aromatics, and fry till fragrant
3. Add water and add seasoning. Put on boil for 15 mins
4. Add meat, taupok and eggs. Put on boil for 30 mins for a small chicken (if pork or larger chicken may need an hour).
A plate of flavourful and spicy fried chicken that can be eaten on its own or with a bowl of rice! This dish have been increasingly popular in Singapore since the introduction of Sichuan cuisine especially the Mala flavour!
