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Wednesday, 9 July 2014


A popular dish among the Foochow dialect.

Not everyone cook the same way, 
and of course the taste also differs.

My mom can cook this dish very well and it always tastes good. 

She says, the trick is: 

"Always fry the chicken until it is fragrant and dry before adding any water"

I have done it!

2 chicken thigh, chopped
1 Tbsp chopped ginger
1/2 Tbsp cooking oil
1/2 Tbsp sesame seed oil

2 Tbsp red wine residue
1/2 tsp salt
1 Tbsp sugar
1/3 cup water

1) mix all ingredients for sauce & leave aside
2) fry chopped ginger in hot oil until fragrant
3) add chicken & fry till almost dry & the meat shrink
4) pour sauce over & cook until water evaporates & oil comes to surface
5) dish out and serve.

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