Pages

Tuesday, 10 September 2013

Braised Chicken with Bentong Ginger

Pin It




For my non-malaysian readers, bentong ginger is like the "kick-ass" version of the normal ginger. 



Bentong ginger is significantly hotter and spicier than the normal old ginger, and cost much more.  It is popularly used especially during post delivery ie. confinement period to dispel wind. 

My ladies group is a constant source of wonderful cooking ideas.  This recipe was one of them.  It is amazingly simple - only 3 or 4 ingredients, and very appetizing.  This can also be considered a confinement dish as it uses bentong ginger and sesame oil, two essential ingredients for confinement foods.

I cooked this the other day and it was polished off in no time by my family.  My 6 year old boy loves it, and kept asking for more of the gravy, whilst having a pained expression on his face and gulping down water due to the spiciness.  It was quite funny really :)


Braised Chicken with Bentong Ginger
Recipe source : "Chef" Wendy Kang :)

  • Half a kampung chicken, chopped into 8 chunks, skin on
  • 10 slices of bentong ginger, cut into thin strips
  • 1 tbspn of sesame oil
  • 1 tbspn chinese cooking wine
  • Salt and pepper to taste

*Note - make sure you use kampung or organic chicken, NOT the supermarket frozen chicken.  This dish relies on the flavour of free range chicken, infused with the ginger and sesame oil.  Supermarket frozen chicken will not give that depth of flavour, and instead oozes frozen ice liquid that will ruin the dish.


1.  Heat the sesame oil and fry the ginger strips until lightly golden.  Add the chicken pieces and fry until it loses the pinkish colour.

2.  Add the cooking wine and cover.  Turn down the heat to low and let simmer for 20-30min until the chicken is cooked through and there is some liquid gravy.

3.  Season with salt and pepper to taste and serve immediately.




Told you it's easy! :)

6 comments:

  1. This is my all time favourite dish. I know using the Bentong ginger for this dish are more flavourful!

    ReplyDelete
  2. Hi Esther, just this dish is good enough for a meal with rice or mee suah.

    ReplyDelete
  3. Hi Esther, this is one of our family favorites too. I like adding a lot of wine though, most of the time my mil's homemade glutinous rice wine so that we have a lot of gravy or even drink it like a soup :)

    ReplyDelete
  4. Oh I just had this yesterday but no Bentong ginger or kampung chicken. Just use the normal ginger and chicken. But taste good, especially on a cold day. I've never had Bentong ginger before, only heard about it. Anyway your dish looks so delicious.

    ReplyDelete
  5. Hi Esther,

    Pardon my ignorance but I have never seen and taste bentong ginger before!!! Pai-say lah!

    Your 6 yo loves this... I wish that my 4 yo can eat more spicy food soon :D

    This looks delicious!

    Zoe

    ReplyDelete

Feel free to leave your comments here. If you are not a blogger, just select profile and choose "Name/URL", fill in your name and leave the URL blank. Thanks and hope you enjoy the postings here, or better still, get to try some new recipes from here. Cheers!