Cooking Instructions
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Step 1
Mix
Chicken Thighs (800 g)
with
Chili Bean Sauce (15 g)
,
Oyster Sauce (15 mL)
,
Light Soy Sauce (15 mL)
,
Caster Sugar (6 g)
,
Dark Soy Sauce (10 mL)
,
Sesame Oil (2 mL)
, and
Ground Black Pepper (1 g)
and marinate for at least one hour or longer.
Step 2
Heat up wok and add
Oil (15 mL)
, and fry
Salted Fish (35 g)
till golden brown, dish up.
Step 3
In the same wok, add
Oil (15 mL)
, fry
Garlic (6 cloves)
,
Shallots (2)
, and
Red Chili Peppers (3)
until aromatic.
Step 4
Add in chicken pieces and stir-fry well for about 5 minutes.
Step 5
Add in
Cooking Wine (30 mL)
, fry well again, followed by
Water (120 mL)
and lower heat. Cover with a lid and simmer chicken pieces for about 8 to 10 minutes at low heat or till cooked.
Step 6
Lastly add in fried salted fish, toss and stir well again. Dish up and garnish with some coriander leaves and serve immediately.
