This is the first time I cooked Sesame Oil Chicken with taucheo [preserved salted soybean paste]. Turns out to be good.
original recipe from Nyonya Flavours
3 big size chicken thighs [about 600 gm] - skin removed cut into 3 pieces each
[marinate with 1/2 tsp salt and 2 tbsp cooking wine for 20-30 minutes]
2 cloves garlic - chopped
50 gm old ginger - cut fine shreds
2 tbsp taucheo [soybean paste]
250 ml water
- Heat sesame oil in wok, saute ginger and garlic until brown and aromatic.
- Add bean paste, stir fry for a few seconds.
- Add chicken, stir fry to combine well for 5 minutes.
- Add water, bring to boil then simmer until chicken is tender [about 20 minutes] and gravy is reduced [can transfer to claypot, then simmer until chicken is tender and gravy is reduced]. Serve in claypot.
- Dish up to serve.
Notes: Visit this site for its Nutritional Facts [here]
I'm linking this post to Little Thumbs Up Event - Soy Beans organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Mich from Piece of Cake