Ingredients
half fresh chicken (carved into pieces)
2 tbsps curry powder
1/2 tbsp chili powder
100 ml coconut milk
1 pc onion (sliced)
2 pcs potato (cut into chunks)
1pc carrot (cut ito chunks)
3 cloves garlic (crushed)
3 slices ginger
3 pcs bay leaf
100 ml cooking oil
400 ml cold boiled water
Seasonings
1 tbsp shaoxing wine
1 tbsp light soy sauce
2 tbsps oyster sauce
2 tsps light brown sugar
Instructions
1. Rinse the chicken pieces and soak in hot water for 6 mins. Remove the bloody water and rinse. Pat dry and set aside.
2. Heat up the cooking oil in a wok on high heat. When the oil boils, add the potato chunks and shallow fry for 4 to 5 mins. Take out and set aside.
3. In the same wok without adding oil, saute the sliced onion, ginger and garlic for about 1 min. Take out and set aside.
4. In the same wok saute the chicken pieces for 1 mins. Add the above seasonings and stir fry briefly.
5. Add curry powder, chili powder and bay leaves and stir fry for 1 min. Pour in 200 ml of cold boiled water. Cook on high heat uncovered for 5 mins, stirring intermittently.
6. When time is up, add the remaining water and carrot, mix well. Put on the lid and braise on high heat for 15 mins.
7. After 15 mins, add the fried potato and stir. Put the lid back and braise for another 15 mins.
8. When time is up, return the onion, ginger, and garlic into the wok. Add coconut milk.Stir to mix.
Put the lid back and continue to cook on high heat for 5 mins.
