Monday, 8 December 2008

Hong Kong Style Curry Chicken

This is my mother-in-law's specialty. She learned up this recipe from one of her buddies. This recipe is popularly known amongst all the aunties as "Hong Kong Curry Chicken". But after tasting it, I notice the taste is similar to the Macao's famous Portugal Curry Chicken except that it doesn't have too much gravy. By virtue of it's name, you will not find any tropical ingredients such as coconut milk, galangal or even lemon grass which are commonly found in the local curry dishes. The ingredients used are easily available in most of the supermarket all over the world. Of course it is perhaps made popular by the Hongkie as such the name was given. It is more like a curry cooked in Chinese style as the taste is "amplified" by the "tau chu"(Chinese fermented soya bean paste)

Anyway, this is an easy to prepare recipe and it is suitable for anyone who can't tolerate the fieriness of chillies since you can''t find any chilies in this recipe. I will recommend this recipe for any confinement lady as it helps to rid the wind in the body as well as providing the warming effect which is vital for the new mother.


1 chicken, cut into small pieces
20 shallots
5 pips of garlics
4 pieces of ginger (about 3 inches per stem-if you like it to be spicier, use the old ginger)
1 tbs of tau chu(fermented bean paste)
1 tsp of turmeric powder

  1. Blend shallots and garlic together, put aside
  2. Blend ginger with 1 cup of water, sift it or press it with a piece of cloth to extract the juice only
  3. Heat up 1 tbsp of oil in the pan, fry the blended ingredients, turmeric powder and tauchu together till fragrant.
  4. Add in chicken pieces to mix well with the spices.
  5. Pour in ginger juice.
  6. Simmer till the gravy thicken.
  7. Serve with plain rice.


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