My Mom first created this dish for sprinkles on top of our Wonton Noodle. But, we love it so much, we always ask my Mom to make it even though she’s not making Wonton Noodle. We would sprinkle it on top of steamed rice.
Ingredients:
- ground chicken (forgot to measure, I use 8 chicken legs)
- 1 tbs oil
- 2 tbs garlic
- 2 tbs chinese cooking wine (shao hsing)
- 3 tbs light soy sauce
- 1.5 tbs sweet soy sauce (kecap manis)
- 1/3 cup water
- pinch of sugar, salt, and ground white pepper to taste
- chopped green onions
- about 2 tbs cornstarch solution (mix cornstarch and water, stir well)
- cilantro (optional, for garnish)
Directions:
- Heat the wok, add oil. Stir in chopped garlic till fragrant.
- Add the chicken. Stir, when it begins to turn color, add cooking wine.
- Then add soy sauce, kecap manis, and water.
- Bring to a boil, add salt, sugar, and pepper to taste.
- Reduce the heat, and simmer for about 15 min.
- Bring the heat up again, stir in cornstarch solution to thicken the sauce. Add chopped green onions, stir well.
- Serve and garnish with cilantro.
You may use this as sprinkles for your favorite noodle soups, or just serve it with steamed rice. For vegetable side, I am usually pretty lazy, I would just slice a cucumber thinly, and chop some tomatoes, no dressings needed for the sauce from this dish is tasty enough.
