Sunday, November 20, 2016

Braised Beer Chicken by Angela Seah Thulin

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2 tbsp oil
120g onion
50g red onion
220g carrot
220g potatoes, cubed
15g ginger, slice then weigh
1 canned beer (Carlsberg or Tuborg 350ml)
1-2 stalks of scallions

Half chicken or chicken thighs 600g, chopped
1.5tbsp oyster sauce
Few dashes of pepper
10g of ginger, slice then weigh
1/2 tsp sesame oil
1 tbsp light soya sauce
1/2 tbsp hua tiao Jiu
*Marinate chicken with oyster sauce, few dashes of pepper, ginger (sliced), sesame oil, 1 tbsp of light soya sauce and hua tiao jiu. Cover and let it sit in fridge for at least 1hr and best - overnight.

Steps -

1. In a wok, heat up the oil. Med to high heat >> Then add red onion and ginger to stir fry till fragrance. 
2. Add the chicken in (together with the marination) and cook until opaque. After tat, add the potatoes and carrot in and stir. Cover and cook for two minutes. 
3. Pour the beer in and mix well. Switch to medium heat and allow the chicken to cook for 30minutes or until tender and cooked. Turn off the heat, top with scallions and stir to mix well.

Serve with steamed white rice, enjoy!

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