Recipes
A Simple Family Meal
Ingredients
Braised chicken
- Chicken thighs or wings (500 g)
- Fragrant mushrooms (as desired)
- Dried beancurd skin (as desired)
- Eggs (as desired)
- Chew Kee Traditional Braised Sauce (500 ml)
Stir-fried vegetables
- 300 g seasonal vegetables (blanched)
- 2 cloves garlic (minced)
- 1 teaspoon salt
- 0.5 teaspoon sugar
- Pinch ground white pepper
- 1 tablespoon oyster sauce
- 1 teaspoon cornflour mixed with 2 tablespoons water
- 1 tablespoon vegetable oil
Method
Braised chicken
- Wash and pre-soak mushrooms one hour before cooking.
- Soak dried beancurd skin in warm water until soft.
- Cut mushrooms into slices.
- Boil eggs separately for 8-12 minutes. Ice bath, then peel.
- Pour Chew Kee Traditional Braised Sauce into a pot and bring to a boil for 15 minutes.
- Add chicken, mushrooms, eggs, and beancurd skin. Simmer for 15 minutes.
Stir-fried vegetables
- Heat vegetable oil in a wok.
- Saute garlic until fragrant over low heat.
- Add salt, sugar, white pepper, oyster sauce, and cornflour slurry. Cook until sauce becomes translucent.
- Add blanched vegetables. Stir-fry over high heat until fragrant.
- Dish out and serve with white rice.
This is what our dinner table looks like most nights. Braised chicken from the stall, vegetables from the market, rice from the cooker. Nothing fancy — just the food that keeps a family fed.