Tested Recipe with Slight Adjustment Adapted from Byran Ong’s A Passion for Chicken
2 chicken whole legs (cut into pieces)
5 slices ginger
5 cloves garlic (peeled)
50g dried chestnuts (soaked overnight and cleaned)
10 red dates (pitted)
2 stalks spring onion (cut into 3cm length)
1 cup oil for deep-frying
¼ tsp salt
1 tsp light soy sauce
1 tbsp oyster sauce
½ tbsp light soy sauce
½ tsp salt
1 tsp sugar
Dash of sesame oil
½ tsp corn starch mixed with 1 tsp water
- Mix chicken with marinade. Deep-fry in hot oil until golden brown. Dish and drain.
- Leave 1 tbsp oil in the wok, saute ginger and garlic until aromatic. Add in chicken, dried chestnuts, red dates, water and seasoning, mix well and bring to boil.
- Lower the heat and simmer for 30 minutes or until the chestnuts are tender. Thicken with corn starch solution, add in spring onion and stir well. Dish up and serve with rice.