Ingredients /nutrition
- 2 tbsp vegetable oil
- 2 pcs pork fat
- 1 pc crushed ginger
- 2 stalks scallion
- 2 tsp Chinese rose wine
- 18 shiitake mushrooms, soaked and stem removed
- 1 pc chicken leg
- 550 ml chicken stock
- 1/2 tbsp sugar
- salt to taste
- 1 tbsp oyster sauce
- 1/2 tsp sesame oil
- 1 tbsp cornstarch mix with 1 tbsp water
Methods / instructions
- Heat claypot and add in oil and lard.
- Saute ginger, scallion, rose wine and mushrooms. Mix well.
- Stir in chicken, stock and sugar.
- Simmer for 50 minutes.
- Add in remaining ingredients and give a quick stir.
- Serve hot with boiled fragrant rice.
Servings: 4
More Malaysian cookings:
Nyonya food, Eurasian dishes, kueh, rendang, spices, curry, rice, desserts recipes
|