Kay Hong - Terengganu Braised Chicken

Give me extra servings of rice please!! hehehe the gravy is so delicious that I could not help drenching my rice with it ^.^ The sauce also goes well with noodle which I did that for dinner yesterday! 

Recipe adapted from Phong Hong Bakes

Ingredient

• 3 chicken legs, cut into bite size
• 1 pork belly, cut into 1" slices
• 6 hardboiled eggs
• 15 shallots
• 4 cloves garlic
• 2 tbsp preserved bean paste (taucheo)
• 2 tbsp keycap (dard sweet soy sauce
• 2 tbsp dark soy sauce
• 2.5 tsp palm sugar or to taste
• 600ml

Method

1. Blend shallots, garlic & taucheo till smooth.
2. Heat up a wok. Saute the blended paste till fragrant.
3. Add in pork belly and fry for 10mins stir frequently.
4. Add chicken pieces and mix evenly for 1 min.
5. Add in water and seasoning and bring to boil.
6. Add in eggs and simmer, covered, for 30mins until the meat are tender.
7. Serve hot with white rice.

 I am submitting this post to Malaysian Food Fest, Terengganu Month hosted by Lena of frozen wings