Tested Recipe with Slight Adjustment Adapted from Madam Wong’s Confinement Dishes
150g chicken breast meat (cut into strips)
200g pumpkin (cut into thick pieces)
5 cloves garlic (skinned)
20g old ginger (sliced)
½ tsp white peppercorn (crushed)
½ tbsp bean paste
½ tbsp light soy sauce
1 tbsp homemade glutinous rice wine
1 tsp corn flour
½ tsp sugar
½ tsp salt
- Mix chicken strips with marinade and set aside for 15 minutes.
- Heat up 1 tbsp cooking oil + 1 tbsp sesame oil in a skillet. Add in garlic, saute until golden brown. Add in sliced ginger, stir-fry until fragrant.
- Add in bean paste and white peppercorn, and stir-fry for a while. Add in chicken strips and stir-fry till fragrant.
- Add in pumpkin and seasonings, and simmer till the chicken is fully cooked.