150ml cooking oil
30 Shallots, peeled and finely pounded
15 cloves garlic,peeled and finely pounded
150grams soy bean paste (tau cheong)
1kg chicken,cut into bite-size pieces
10 dried chinese mushrooms, soaked in water and stemmed
3 large potatoes, peeled and quartered
2 tablespoons light soy sauce
2 teaspoons thick soy sauce
1 sprig coriander leaves
1) Heat cooking oil and fry pounded shallots and garlic until fragrant. Add preserved soy bean
paste and saute until oil surfaces.
2) Add the chicken and mushrooms. Stir-fry until well mixed. Add water.
3) Bring to a boil and add potatoes. Season with the 2 soy sauces and sugar. Lower the heat
and simmer for 25 mins until potatoes and chicken are cooked.
4) Garnish with coriander leaves and serve.