Thursday, October 09, 2008

Simplified Fa Teow Kai

It has been a while since the last post. Apart from being lazy to write, I have not been experimenting much lately, just the usual pan fried steak with salads. So, there have not been any interesting stuffs to blog about.

Anyway, I learnt this recipe from Shawn when I was at his place (many many months ago). The dish is very simple to make and tastes quite good. Anyway, here are the the ingredients:


Left to right: spring onion, caramelized soya sauce (this is important), light soya sauce, Shao Hsing Wine, chicken thighs.
middle part: dried chillies, peppercorns, bunga cengkeh, garlic, ginger and mushroom.

I took the liberty of modifying Shawn's recipe by adding some mushrooms, and bunga cengkeh. Why I did that? well, I couldn't remember it too.. probably because I had those ingredients in my cupboard kuar...

Next, heat up a pot with some oil. Saute the dried chillies, peppercorns, bunga cengkeh, garlic, and ginger for a while. Add the chicken thighs in, stir fry for a minute. Cover the chicken with enough caramelized soya sauce, light soya sauce and Shao Hsing wine. Add the chopped spring onion on top, and cover the top with a lid.


This dish has to be cooked in a very low heat for a long period of time ( ~2 hours). Oh ya, stir it occasionally . Don't try to switch to high heat to speed thing up, you will burnt it. Here is mine look like after I waited for two hours:


For those in Malaysia, you can avoid this by taking 2 hours drive to Seri Kembangan to have it there... you lucky fellas :)

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