Terengganu Braised Chicken (Kay Hong)

 

 

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,

hosted by Lena of Frozen Wings