When I went over the Causeway last week with the friend, we had a fabulous dinner at a Chinese Restaurant known as Dragon-I. I was too hungry to take any pictures though. But there was this Stewed Chicken Hotot that I really liked even though it was kind of salty. My friend was commenting that the gravy was too salty though but I was liked sipping through till the last bit of it. And it got me real thirsty thereafter. So somehow, we knew that it was “tastefully MSG-filled”. Hahaha !!
So coming back, I really wanna re-create back the same kind of dish, but less the saltiness and MSG and with lots more gravy so that I can top my rice with. And I am really glad that I did !! With some modifications, it was a whole lot more flavorful than the original one that I had and best of it all, I wasn’t in any bit thirsty thereafter !
The ones that I had comes with bone-in chicken, but if given a choice, I would definitely opt for these fresh boneless chicken thigh that has been diced neatly from PurelyFresh per request at no additional charge. They can be consumed much more easily and effortlessly and especially so if you are planning for this dish as part of a lunchbox option.
It was so good that I even finished up the sliced onions that was cooked with the gravy ! Perfect with a bowl of rice or congee anytime !
- 1 pc of fresh boneless chicken thigh, diced (mix with 2 tsp cornflour and 1 tsp sugar)
- 2 tbsp oyster suace
- 5 tsp sugar
- 2 tsp dark soy sauce
- 2 tbsp cooking oil
- 2 tbsp minced garlic
- 150ml water
- ½ onion, sliced
- 10 pcs of cashew nuts (toast at 170 degrees C for 10 mins)
- 15 pcs of dried chillies
- some basil leaves (optional)
- Soak the dried chillies in a bowl of water till soft. De-seed the dried chillies and cut the chillies into sections.
- Mix the diced chicken with the cornflour and sugar and set aside.
- Heat up 2 tbsp of cooking oil and saute the minced garlic and sliced onion till fragrant. Add in the dried chillies and cashew nuts and stir fried till aromatic.
- Add in the diced chicken from Step 2.
- Add in the oyster sauce, dark soy sauce and sugar and stir to mix well.
- Add in the water and allow it to simmer till it boils.
- Adjust the heat to low after it boils and continue simmering.
- When the gravy has thickened and reduce to half of the original volume, add in the basil leaves if using. Stir to mix and off the flame.
- Dish, garnish with more basil leaves if desired and serve hot ! Enjoy !