Scented Chicken



2 chicken whole legs (454g) (chopped into pieces)

15g cloud ear fungus (soaked until soften, discard the tough core and cut into pieces)

60g shallot (peeled and sliced)

1 stalk lemongrass (white part only, chopped)

2 sprigs curry leaves (discard the stem)

80g minced pork

1 tbsp chopped garlic

1 red bird’s eye chilli (flattened)

350ml water

1 tbsp extra virgin sesame oil

¼ cup cooking oil


1 tbsp light soy sauce

1 tbsp tapioca starch


1 tsp cooking caramel

1 tsp sugar

½ tsp chicken seasoning powder

2 tbsp light soy sauce


½ tbsp potato starch mixed with 1 tbsp water


1 stalk spring onion (shredded)

Preparation Instructions:

  1. Marinate the chicken pieces with light soy sauce and tapioca starch and set aside.
  2. Heat up a non-stick skillet with ¼ cup of cooking oil. Pan-fry the marinated chicken pieces until golden brown. Remove and drained.
  3. Use the remaining oil to saute the sliced shallot until crispy and golden brown. Remove and drained.
  4. Leave 1 tbsp of oil in the skillet. Saute the chopped garlic and minced pork until fragrant.
  5. Add in chopped lemongrass and curry leaves. Saute until fragrant.
  6. Add in pan-fried chicken pieces, stir to combine.
  7. Add in water, seasonings and cloud ear fungus. Bring to a boil and continue to simmer until the cloud ear fungus turn soft.
  8. Add in fried shallot and red bird’s eye chilli. Stir to combine.
  9. Thicken the sauce with potato starch solution.
  10. Add in extra virgin sesame oil, stir to combine.
  11. Dish out to a serving bowl, garnish with shredded spring onion. Serve.



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