A Simple Family Meal
Suitable for 4-5 pax
Braised Chicken Wings
Stir-Fry Vegetables
Serve with white rice
Ingredients
- Chicken thighs or wings (500g)
- Fragrant Mushrooms (as desired)
- Dried beancurd skin (as desired)
- Eggs (as desired)
- Chew Kee Traditional Braised Sauce (500ml)
Ingredients A (vegetables)
- 100 g broccoli
- 100 g cauliflower
- 100 g carrot
- 100 g snow peas
- 100 g capsicums
Ingredients B (Seasonings)
- 1 teaspoon salt
- 3/4 teaspoon sugar
- Dash ground white pepper
- 1 tablespoon oyster sauce
- 1/4 teaspoon cornflour
- 2 tablespoons water
- 1 tablespoon chopped garlic
- 1 tablespoons vegetable oil
How to cook?
Step 1
Wash and pre-soak mushrooms one hour before cooking.
Step 2
Soak the dried beancurd skin in warm water until it softens.
Step 3
Cut the mushroom into slices.
Step 4
Boil the eggs separately in a pot of hot water for 8-12 mins.
Step 5
Remove from hot water and place in a bowl of ice water for 5 mins before peeling the shells.
Step 6
Pour in Chew Kee Traditional Braised Sauce in a pot and bring it to a boil for about 15 minutes.
Step 7
When sauce comes to a boil, add in chicken, mushrooms, eggs and beancurd skin.
Step 8 Let it simmer for 15 minutes and it will be ready to serve.
Step 1
Heat up the vegetable oil in the wok.
Step 2
Saute the garlic until fragrant over low heat.
Step 3
Add the salt, sugar, ground white pepper, oyster sauce, cornflour and water. Cook until the sauce becomes translucent.
Step 4
Add the blanched vegetables. Stir-fried over high heat until it turns fragrant.
Step 5
Dish out and serve.