Sandy, my youngest daughter residing in London, has been telling me each time she cooks Lo Kai "How come it's different from yours?" So here you are, my darling daughter, the recipe for you to try again.
I must admit that my recipes are not consistent. Firstly, its the agak agak method (estimation)
Secondly, I always tweak the dish each time I cook. Nowadays, my helper, Michelle can cook quite well. That's because, she has a good memory and is very interested to learn.
Ingredients
4 chicken thighs chopped into pieces
1 tbsp sesame oil
2 tbsp oyster sauce
2 tbsp thick dark soya sauce
4 slices ginger
1 tbsp minced garlic
salt and sugar to taste
oil
water
Method
Heat both types of oil in wok and fry ginger and garlic
Add chicken and fry till evenly coated with oil
Add oyster sauce, dark sauce and stir fry
Add water to just about cover the chicken
Bring to a boil first and then simmer till gravy thickens and chicken is soft
Add salt and sugar sparingly.
You can also add canned button mushrooms if you like
1 comment:
Okay I will try to make this this week.
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