For those who’ve been following my previous post on Bentong, you’d have known that I bought the well-known Bentong ginger. Since then, I’ve been contemplating the types of dishes I can come up with, considering that my other half is not a big fan of ginger. Hence, it’s surely a tad tricky to come up with a dish to his liking.
Lo and behold! I recalled a childhood dish that my mom used to cook for all of us, namely the ginger chicken stew with fermented soybean. This dish has not only been my favourite, it has also been my father’s favourite. Both of us have a strong liking for ginger, so much so that we used to compete against each other to finish this dish. Recently, I cooked this dish just by estimating the amount of ingredients to be used, and honestly, I am pleased with its outcome (all thanks to the time spent in helping my mom cook this dish). Hubby loved it and he even had an extra bowl of rice to go with it.
Ginger Chicken Stew with Fermented Soybean Recipe
Serves: 2-3 pax / Prep Time: 10mins / Cook Time: 45mins / Level of Difficulty: Simple
- 1 chicken thigh (cut into pieces)
- 5 cloves garlic (peeled and finely sliced)
- 1 tbsp. fermented soybean paste aka taucu (pounded)
- 1 tbsp. sugar
- 1 inch Bentong ginger (sliced)
- 1 tbsp. oyster sauce
- 1 tbsp. soy sauce
- Fresh scallion
- Canola oil
- 250mls water
- 1 tsp. salt
- 1 tbsp. sesame oil
- 2 tsp. dark soy sauce
1. Marinate the chicken and set it aside in the fridge for 15-20 minutes.
2. Heat a pot over medium heat until hot. Add the oil and swirl to coat. Sauté the ginger and garlic until fragrant.
3. Add in the fermented soybean paste and sugar. Stir frequently until the paste combines well with the ginger and garlic.
4. Add the chicken and stir well. Stir-fry the meat until it is partially cooked.
5. Add in oyster sauce and soy sauce. Stir well to ensure the chicken is well-coated with them. Add in water and stew the chicken for 45 minutes over a low heat. Allow it to simmer until the chicken is tender and the gravy has thickened.
6. Add the fresh scallions and do a quick stir.
7. Serve immediately with hot steamed rice.
All photos and information on Daphne’s Escapades are copyright protected. Please do not use any of the images or content without any prior permission. Should you wish to share the recipe in your post, please rewrite the recipe in your own words and direct the post to its original source.