BOK CHOW GEA
This is a popular dish
among the Foochow community in Sitiawan
My mom who is 86 years old,
cooked this dish for us
although she has not been cooking for quite awhile!
We meant to help her,
she insisted that we need to learn her traditional way!
I have specifically noted down
her instructions and explanations for your reference...
1 kampung chicken
1/4 cup old ginger, minced
2 Tbsp sesame oil
1 Tbsp corn oil
2 Tbsp rice wine residue
1/4 cup rice wine
soya sauce, pepper & sugar to taste
1. cut chicken into bite size pieces so that the flavour can go right into the meat
2. heat wok, add 2 types oil & fry ginger. Ginger must be fried until fragrant
& a bit brown to get the most flavour
3. add chicken pieces, tossing & frying until meat shrinks
4. add rice wine residue & continue frying. At this stage add 1 cup water,
washing down from the sides of the wok! Stir fry & cover the wok,
allow to cook for awhile.
5. open the cover to check if the water has been absorbed. If so, add another
1/2-1 cup water. add soya sauce & pepper to taste. Salt is optional.
Cover and cook again.
6. If the chicken is cooked, add sugar to taste & pour in the rice wine. Dish up.
1) sugar is not added with the seasoning because she does not want it to caramel
& change the taste of 'Chow'
2) wine is added last so that it does not evaporate so much, so you will get
the taste of red rice wine!