I mIss my mother-in-law’s dish called HongKay. It’s also my husband’s favourite dish which his mum used to prepare for festivals.
I am trying to get the recipe for this tasty dish. I hope you can oblige. – mrs ChenKhengCheong
Here’s a recipe for you.
Fragrant Braised Chicken
3 tbsp coriander powder ( ketumbar) 1 tsp pepper 20 shallots 6 cloves garlic 5-6 thin slices of galangal 3cm ginger, sliced 2 tbsp preserved soybean paste ( tau cheong) 3 tbsp oil 2 tbsp sesame oil 1 chicken (1.5kg), chopped into bite-size
pieces ¾ cup water Seasoning Salt and sugar to taste 1 tbsp light soy sauce Garnishing 2 sprigs coriander leaves Blend shallots, garlic, ginger and galangal in a blender with a bit of water added until mixture is smooth.
Heat oil and sesame oil in a wok and fry blended ingredients, coriander powder and pepper. Add preserved soybean paste and sauté well until fragrant.
Add chicken and fry until meat is firm. Pour in water, stir well and bring to a boil. Reduce the heat and simmer over a gentle low heat for 35-40 minutes or until chicken is cooked and the gravy is reduced. Add seasoning to taste.
Garnish with coriander leaves. What is Hong Kong flour and how do I use it? – Yogeswary
Hong Kong flour is a highly bleached allpurpose flour. You use Hong Kong flour in the making of pau, so that the pau will turn out whiter than if you use normal plain flour.
Should you use it for cakes, the cake will have a fine texture and a tender crumb.