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Friday 4 June 2021

Braised Chicken in bean paste (Terengganu style aka "Kay Hong")

Now that we are in full lockdown for 14 days, we are not allowed to dine in in restaurants but only for takeaways.  As Covid19 cases are rising higher day by day here, I try not to go out too often.  So I will try to cook our meals as simple as possible ~ possibly in a one pot dish, less utensils pots and pans to wash up too 😅.

I have cooked this Braised Chicken Terengganu style (aka "Kay Hong"), back in 2012.  It was so flavourful and easy to prepare and cook.  So to those who is looking for a simple yet flavourful dish, why not try this braised taucu palm sugar chicken !

Today I am just using only chicken drumsticks instead of two types of protein.  


4 -5 (abt 500gm) chicken legs (cut into bite sized pieces)
3 or 4 hardboiled eggs
15 shallots
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) abt 80-100gm
700ml water (adjust for consistency to your preference thickness of gravy)

Blend shallots, garlic and taucheow. Saute the blended paste until fragrant.

Add in chicken pieces. Stir fry for about 2 mins.

Add water, sweet soya sauce, dark soya sauce, gula Melaka and hard boiled eggs.

Simmer until chicken is cooked and tender.

Enjoy .... hope you will love this easy to cook dish