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Wednesday, 10 October 2012

Terengganu Braised Chicken (Kay Hong)

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I am normally not a big fan of tauchu (preserved bean paste) based dishes, but this recipe piqued my interest as it is swimming in gravy - I LIKE!  One of my favourite ways of eating rice is to flood it in soup or some sort of gravy :p.  My hubby can't stand it, but I am slowly but surely changing that habit HOHOHO!





 
This is a very easy recipe and can be prepared within half an hour.  Excellent with steam rice.  My hubby and son really liked it.  Thanks to our awesome Terengganu born blogger Ms PH for this family friendly recipe :)


Terrenganu Braised Chicken
Source: Phong Hong Bakes
Serves 4


I made some very minor adjustments mainly due to taste preferences (these are highlighted in blue).

  • 2 chicken legs or maryland, about 1kg, skin on and chopped into fairly big chunks
  • 1 pieceof pork belly (I omitted)
  • 6 hardboiled eggs
  • 15 shallots (I used 3 large onions), diced
  • 3 garlic cloves
  • 2 tbspn tauchu (I used 1 1/2 tbspn)
  • 2 tbspn black soy sauce (I used 1 tbspn)
  • 2 tbspn ABC sweet soy sauce (I used 1 1/2 tbspn)
  • Palm sugar to taste (I omitted as I prefer my gravy to be on the savoury side)
  • 700ml water (I used 300ml)

1.  Blend the onions, garlic and tauchu into a paste.  Heat some oil and fry until fragrant.

2.  Add in the chicken and fry for 1 minute.  Pour in the water and add in all the seasonings.  Bring to a boil and simmer for about 10min.

3.  Add in the hardboiled eggs and stir to coat the eggs with the gravy.  Turn the chicken occassionally so it is cooked evenly.  Let simmer for another 10min until the meat is fully cooked.   Serve with hot steam rice.



Make extra coz it will taste better the next day!





I am submitting this to the Malaysian Food Fest, Terrenganu Month,

19 comments:

  1. Hi Esther,

    I have been eying this dish too when I saw that at Phong Hong's blog...

    Yours is very beautifully cooked and I think my family will love this too.

    Zoe

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    Replies
    1. Yes Zoe, thanks for Phong, we can all enjoy this yummy gravilicious dish :)

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  2. Hey, Esther! I am so happy you cooked Kay Hong and you and family liked it!

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    Replies
    1. Hey thanks for a great family friendly recipes. Look forward to more :)

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  3. Hi Esther, its lunch time and your pictures are making me seriously hungry!!

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  4. The weather has been getting much cooler by the evening and this braised chicken sounds wonderful for this season. I always love hard boiled egg addition - I like the cut in half and let it absorb all the sauce to eat it! Yum!

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    Replies
    1. Tats a good idea to cut the eggs in half to absorb the flavour! Wll try that next time.

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  5. I love Chinese dishes with lots of gravy and hard boiled eggs! This recipe sounds like something I would like very much!

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    Replies
    1. Very easy to make too Yen. You must try it.

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  6. good morning esther, after reading all the reviews from you gals who tried it, i would also luv to try it...maybe after the event. Happy to know that you enjoyed eating dish very much and thanks for your participation!

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    Replies
    1. Pleasure Lena. Yes this is certainly a very nice dish, just need to keep an eye on the steam rice, coz this gravy loves lots of steam rice!

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  7. Ya, this is a yummy dish, need more rice to go with this dish..

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  8. Hi Esther, your braised chicken look so good. I love the egg, I'm sure it taste better the next day. I must have gravy or soup in my rice too, otherwise hard to swallow. But it's more of habit. hahaha

    Your this dish I can have extra rice.
    Have a nice weekend.

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    Replies
    1. Thanks Amelia! Hpe you have had a good weekend.

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  9. My family and I have visited Terengganu a few month back to enjoy the east coast. It was lovely visit and I enjoyed all the food I had. I think I had something similar to this dish but wasn't sure the name. Malaysian food offers so much flavors and I constantly amazed by its variety. Lovely chicken, Esther. BTW what exactly is tauchu?

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    Replies
    1. Hi Holly, tauchu is preserved bean paste, its a very common ingredient in Chinese cooking. They look like baked beans, but brown in colour.

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  10. Ps I am following you back too!

    ReplyDelete

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