Chicken is justifiably one of the highly consumable meats within my family, the reason is, it is low in fat, is protein rich and exceedingly versatile. If you are an observant, you probably will notice that I opt for making poultry dish instead of beef or mutton, as I detest the high intense of goaty flavours. Fortunately my hubby is not as picky as I am over meat favourism.
This dish essentially relies on the commercially available preserved wet plums and black beans, which you can easily get from local groceries in wet market or supermarket. Bird's eyes chillies impart a slight hint of spiciness, which otherwise is unnoticeable. The finished dish, I would say, is an appetising dish smothered in the bath of sweet and sour sauce. It's a great companion to steamed white rice.
2 chicken whole legs, cut into pieces
2 preserved wet plums, mashed
1 tbsp chopped garlic
1 tsp chopped bird's eyes chillies (cili padi in Malay)
1 tbsp preserved black beans, soaked and chopped
1 tbsp sugar
1 tsp light soy sauce
1/2 tbsp oyster sauce
1. Combine all ingredients, seasoning and marinade the chicken legs, let it stand for 30 minutes.
2. Steam at high heat for 20 minutes or until the chicken is cooked. Serve immediately with rice while it's still hot.
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