Simple life...

Should remember next time to add the fried shallots n ginger slices on top of the glutinous rice instead...

Although the photo that i posted looks unglam, bcos the chicken is cut into smaller pieces, i wanted it to soak more favour of the chicken juice... But is tastes damn tok kong loh for my first attempt! You need: --------------- 1 chicken 2 slices of ginger 1 stalk spring onion 1/2 tsp flour Seasoning: --------------- 1 1/2 tbsp light soya sauce 1 tbsp dark soya sauce 1 1/2 cup water abt 300 ml 2 tbsp Shaoxing rice wine 2 tsp sugar 3 tsp ginger juice 2 tsp oyster sauce 1/2 tsp salt Direction: -------------- Wash chicken chop legs head n neck off. Place wings into chicken. Coat the chicken with a layer of flour. Deep fry till golden brown. This to to ensure all the juices of the chicken is locked in. Blend all seasoning and set aside. Fry ginger and spring onions. Add in seasoning and chicken. Cook on low heat for 20 minutes. Turn it over and cook for another 20 min. Dish up and chop into pieces. Sprinkle with sauce on top and serve.

Ingredients: ------------------ 1 stalk chinese lettuce Dried lily flowers (soak it to soften, cut ends n tie a knot) Black moss Button mushrooms Black fungus White fungus (soak it and remove centre) Beancurd skin Wang ya bai Tang hoon Carrots Green pea Seasoning: ----------------- Nan ru (fermented beancurd) (for me i skipped this as the taste is very strong). Oyster sauce Ginger Shaoxing wine Stock Salt Thickening sauce: ------------------------- Stock Corn flour Method: ------------ Wash all ingredients. Dry ingredients all need to soak. Cut into small portions. Heat oil and fry the ginger. Throw in the ingredients that takes a longer time to cook. Lettuce and wang ya bai, carrots, black and white fungus. Add the rest if the vegetables and stir fry for a while. Sprinkle wine and and seasoning and braised for 15 minutes. Serve while hot.