This ginger-soy chicken is satisfying to eat with some hot rice. It's so simple to make that no wonder it's a childhood staple for many of us growing up in Malaysia, a saviour for busy parents and for homesick students overseas.
"A gingery, soy chicken great as a quick meal"
1 chicken, chopped 10-12 pieces
1 tsp turmeric powder
Generous pinch of salt
1 red onion, sliced
4 cloves garlic, sliced
1 inch ginger, julienned
2 green chillies, halved
2 potatoes, cut into chick chips
1/4 cup light soy sauce
1/4 cup sweet soy sauce
1 tsp dark soy sauce
1 tsp oyster sauce
1 cup water
Oil for frying
1 cup water
A dish everyone should know how to make for a taste of home...
For a stickier consistency, do not add water and allow the sauces to caramelise. If you're in a rush, no need to fry your chicken or potatoes beforehand. Just omit the turmeric and salt and marinade your chicken with the sauces first.
Mix chicken with turmeric and salt.
Fry until crisp and golden brown.
Peel and slice potatoes into thick chips and fry those too.
Get rid of all the oil except for 2 Tbs worth.
Fry garlic, ginger and onion until fragrant.
Add in all the sauces and allow to simmer for a minute.
Add back chicken, potatoes allow to caramelise for a bit.
Add water and green chillies and let it simmer for 50-10 minutes.
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