Source: Asian Recipes

Ingredients

450 gm chicken - cleaned and quartered
2 1/2 tbs peanut oil
6 thin slices young ginger - peeled
90 gm Chinese mustard greens (choy sum) 10 cloves garlic - sliced and deep fried
10 shallots - sliced and deep fired

For Sauce:
1 1/2 tbs oyster sauce
1 1/2 tsp dark soya sauce
2 tsp Chinese yellow wine or sweet sherry
1 tsp light soya sauce
Pepper
1/2 cup chicken stock

Method

1. After chopping chicken into bite-sized pieces, dry with kitchen paper
2. Place a claypot over high heat for one minute, add oil and when smoking, add oil and when smoking, add ginger, garlic and shallots
3. Stir fry with a pair of chopsticks for one minute till fragrant
4. Add chicken and stir fry for about 2 to 3 minutes till the chicken till slightly brown
5. Add oyster sauce and dark soya sauce and stir fry briefly
6. Add remaining sauce ingredients
7. Cover with the lid and boil over high heat for about 8 minutes
8. Wash choy sum, and cut off the root end and pluck or cut into finger lengths
9. Remove lid from the claypot, sprinkle some pepper and place the vegetables over the top
10. Cover and cook for a further 2 to 3 minutes
11. Serve hot with rice

---

Singapore Dishes Index

Non Veggies Index

home | saroj cookbook | amul recipes | contributions | features |glossary | tips | mailbag | ask saroj | links You can write to us at Feedback