Tuesday, October 9, 2012

Kay Hong - Terengganu Braised Chicken

Give me extra servings of rice please!! hehehe the gravy is so delicious that I could not help drenching my rice with it ^.^ The sauce also goes well with noodle which I did that for dinner yesterday! 

  • 3 chicken legs, cut into bite size
  • 1 pork belly, cut into 1" slices
  • 6 hardboiled eggs
  • 15 shallots
  • 4 cloves garlic
  • 2 tbsp preserved bean paste (taucheo)
  • 2 tbsp keycap (dard sweet soy sauce
  • 2 tbsp dark soy sauce
  • 2.5 tsp palm sugar or to taste
  • 600ml

  1. Blend shallots, garlic & taucheo till smooth.
  2. Heat up a wok. Saute the blended paste till fragrant.
  3. Add in pork belly and fry for 10mins stir frequently.
  4. Add chicken pieces and mix evenly for 1 min.
  5. Add in water and seasoning and bring to boil.
  6. Add in eggs and simmer, covered, for 30mins until the meat are tender.
  7. Serve hot with white rice.

 I am submitting this post to Malaysian Food Fest, Terengganu Month hosted by Lena of frozen wings

1 comment:

lena said...

yeah, seen this is FB...glad to know you enjoy eating this dish! yay!!

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