How To Make: Country-style Kampung Chicken Stew
- 80g carrot, cut into match sticks
- 80g radish, cut into match sticks
- 1tsp salt
- 1 red chilli, seeded and sliced thinly
- 1 onion, sliced
- 3tbsp vinegar
- 5tbsp sugar
- 1 free-range kampung chicken, about 1.5 kg, halved
- 1tbsp sesame oil
- 2tbsp gingergrated
- 1tbsp garlicchopped
- 1tbsp preserved bean paste, tau cheong
- 2 pieces fermented red bean paste, mashed
- 1.5litre water
- 1/2tsp light soy sauce
- 1 tsp fish sauce
- 2 tbsp sugar, to taste
- 1/2tsp pepper
- 1/4tsp dark soy sauce
- 1tbsp Shao Hsing Hua Tiau wine
- 1tbsp potato starch, mixed with 1 tbsp water
To make the pickles: In a mixing bowl, combine the carrot and radish. Add the salt and mix by hand, giving the mixture a squeeze or two. Set aside for 8-10 minutes. Rinse in running cold water to remove the salt and then squeeze out the moisture.
Mix together with the chilli, onion, vinegar and sugar. Set aside to marinate for an hour in the refrigerator.
To prepare chicken: Clean the chicken and pat dry. In a frying pan, heat 3 tablespoons oil and pan-fry the chicken until golden. Dish out and set aside.
In a casserole pan or wok, heat the sesame oil and sauté the ginger and garlic until fragrant.
Add the preserved bean paste and fermented red bean paste; fry until fragrant.
Add the chicken, water, and sauce ingredients. Bring to a boil, reduce the heat and braise for 50-60 minutes, or until meat is tender.
Dish out chicken and cut into serving sizes. Strain the gravy and return to the pan; add potato starch mixture to thicken the gravy.
To serve: Plate the chicken and pour the gravy over. Serve with the pickled vegetables.
Also Try: Herbal Emperor Chicken