Well, it is true that we should not take our health for granted; as long as I take cautious in my daily diet I should not get too paranoid about all this.
When Phong Hong Bakes, posted her Braised Chicken earlier, I do find it unique because she uses chicken as well as pork belly in this dish. I usually cooked braised meat either chicken or pork belly itself and not both in together.
So, I told myself why not to give it a try, and while the meat is slow braising, I steal a sip of the sauce, oh wow, it just taste so delicious!
But my oh my, as talking about health conscious, pork belly, chicken, eggs,..... aren't these high in cholesterol and with fats? No worries, I will skim off the upper layer of oil out.
Terengganu Braised Chicken ("Kay Hong")
Recipe from Phong Hong Bakes
2 chicken legs (cut into bite sized pieces)
200g pork belly (cut into 1 inch slices)
6 hardboiled eggs (1 only boiled 2 eggs)
3 cloves garlic
2 tbsp preserved bean paste (taucheow)
2 tbsp sweet soya sauce (I used ABC dark sauce)
2 tbsp dark soya sauce
Palm sugar (gula Melaka) to taste
700 ml water (adjust for consistency, use less for thicker gravy)
Blend shallots, garlic and taucheow. Saute the blended paste until fragrant.
Add pork belly and fry for about 10 minutes.
Add water, sweet soya sauce, dark soya sauce, gula Melaka and hard boiled eggs.
Bring to a boil and simmer for 30 minutes before adding chicken.
Simmer until chicken is cooked and tender.
Anyone intend to cook this dish, I highly advise that to cook extra rice, okay?
But look at that layer of fat....got to skim that off now!
Phong Hong, thank you for this, it is indeed very delicious!
I am submitting this post to Malaysian Food Fest Terengganu Month
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