Koong poh kai

Koong Poh Kai

INGREDIENTS

Marinate

1 tablespoon soy sauce
1 tbsp oyster sauce
1 tbsp dark soy sauce

2 teaspoons Hua Tio wine
1 tbsp sesame oil

1 kg  kampung chicken and cut into 1-inch cubes
1/2 teaspoon pepper

2 tablespoons vegetable oil
3 to 4 dried red chilies
3 scallions, white and green parts separated, thinly sliced
2 garlic cloves, minced
Few slices fresh ginger
1 cup water with 1 tbsp corn starch. ( Mix well and keep aside)

PREPARATION

1. Marinate the chicken: In a medium bowl, stir together the soy sauce, wine, sesame oil, oyster sauce , dark soy sauce, pepper. Add the chicken and stir gently to coat. Marinate for at least 30 min .

2. Heat up oil and put in garlic and ginger and dried chillies to stir fry. Then add in marinated chicken and keep stir fry until chicken turn whitish. Then add in the mixed cornstarch and let the chicken simmer for 20 minutes.

3. Once chicken turn dark, please check taste

Serve hot and sprinkle some scallion to serve.

Kelly's Kitchen