Friday, October 12, 2012

Terengganu Braised Chicken/ Kay Hong.


 This braised chicken is quite similar to nyonya dish Chicken Pongteh, except , in chicken pongteh, we used mushrooms and potatoes. In this braised chicken we used boiled eggs, which it gives a huge difference taste from chicken pongteh, and it's really tasty.....We enjoy it very much :)

Recipe source : Phong Hong . This recipe is really great, thanks to you Phong Hong :)

Ingredients:
2 chicken legs ( cut into bite size)
1 pork belly ( cut into 1 inch thick)
6 hard boiled eggs
15 shallots
3 cloves garlic
2 tbsp preserved bean paste (taucheow)
2 tbsp kayciap ( or ABC sauce/ sweet soya sauce)
2 tbsp dark soy sauce ( I used 1 tbsp only)
Gula Melaka / Palm sugar to taste
700 ml water ( adjust for consistency, use less for thick gravy)

Method:
Blend shallots, garlic and taucheow.
Saute the blend paste until fragrant.
Add pork belly and fry about 10 minutes.
Add in kayciap/sweet soy sauce, dark soy sauce, gula melaka , water and hard boiled eggs..
Bring to boil and simmer 30 minutes before adding the chicken.
Simmer until chicken is cooked and tender.

 I am submitting this post to Malaysian Food Fest , Terengganu Month hosted by Lena of frozen wings .

2 comments:

Phong Hong said...

Cindy, thanks to you for cooking this dish! And I am very happy that you like the taste :)

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