Chicken stew in Chu hou sauce

Ingredients :

4 Chicken thighs
5 potatoes
1 carrots
1 packet of tau kee
Minced garlic
Chopped shallots
2 Tablespoon of chu hou sauce
1 Tsp of rice wine
1 tsp of ginger juice
500ml of water
1 dash of pepper
1 tsp of dark soya sauce
1 tsp of light soya sauce



 Methods:
Wash and chopped up the chicken thighs into 3 parts per thigh
Chopped up the potatoes and carrots into bite size
 Add some oil to pan and  fry chopped garlic and shallots .
 Add in chicken thighs and fry till brown.
Add in 2 tablespoon of chu hou sauce .
 Fry till well mix. Add in 1 tsp of rice wine , Add in 1 tsp ginger juice, 500ml of water ,
Add in 1 tsp of dark soya sauce for colour and 1 tsp of soya sauce.
 Add a dash of pepper . Lastly add in potatoes n carrots and tau kee. Cook till potatoes soft for about 20 mins low flame. Add more water if u prefer more sauce.
Serve warm with rice



The chu hou paste is a convenient cooking sauce, made from quality soybeans, garlic, ginger, sesame seeds and rice wine. It boasts a unique fermented soybean taste and fragrance. This taste first originated from South China. It is best used for cooking, marinating or braising meats and vegetables. However, this product is not halal as it contains 6% alcohol.