Ingredients /nutrition
- 1 kg chicken, cut into bite size pieces
- 10 red dates
- 7 slices Coponosis Tangshen
- 3 slices Angelica Sinensis
- 5 slices ginger
- 25g yu zhu
- 45 ml cooking wine
- 350 ml chicken stock
- 1 tbsp sesame oil
- 3/4 tsp salt
Methods / instructions
- Combine all ingredients in a heavy saucepan and bring to boil.
- Reduce heat and simmer gently for 45 minutes.
- Serve hot.
Servings: 4
More Malaysian cookings:
Nyonya food, Eurasian dishes, kueh, rendang, spices, curry, rice, desserts recipes
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