CONFINEMENT FOOD: PENANG NYONYA SESAME OIL CHICKEN - CHAR MUAH EU KAY

Hello Everybody,
Today I would like to show you another SPECIAL EASY NYONYA CONFINEMENT DISH which I have eaten during my Confinement days. During confinement FRESH NEW MOTHERS are served with SPECIALLY PREPARED COOKED FOOD to remove "wind" and "cold" in their body which were accumulated during the birth of a child.
So food are specially prepared for them to recover their Inner Body and Prevention of other ailments for their future health. This dish is one of the most commonly cooked and served everyday during the minimum of 30 to 40 days of CONFINEMENT but I love to eat it under normal circumstances too. It is called CHAR MUAH EU KAY meaning STIR FRIED SESAME OIL CHICKEN.
So lets get STARTED!!! GOOD COOKING MY FRIENDS !! :)

TO YOUR HEALTH ALL NEW MOTHERS ,ENJOY!!


THANK YOU FOR WATCHING!!
MORE ON CONFINEMENT FOOD COMING UP SOON!!

Here are the Ingredients you will need:
(Recipe below is for 1 Meal)

2 Chicken Legs (500gms) cut into pieces
2 tbsp Chinese black glutinous rice Wine
a little salt
1 tsp Sugar
2-3tbsp Sesame Oil
1 garlic cloves chopped
50gms OLD GINGER shredded strips
2 tbsp preserved soya bean (TAU CHEO in Hokkien) mashed
2 tbsp Chinese black glutinous rice Wine
250ml warm Water or warm chicken stock
a little dark soya sauce (optional)
Salt, brown Sugar and Freshly grated Black Pepper

Garnish with Scallion Rings.


First, we marinate the chicken pieces with black glutinous rice wine, a little salt and 1 tsp sugar, mix and stir well and set aside for 20 minutes.

Now take the Preserved Soya beans(Tau Cheo) and rinse away the liquid, sieve the beans to separate from the liquid. Place the preserved soya beans in a mortar and press into a paste. Set aside.

Heat a pot at medium heat and into the pot, pour 2-3 tbsp Sesame Oil, when oil is warm enough, add the shredded ginger and fry till it is slightly brown and aromatic and further add the chopped garlic, continue frying till both are only lightly brown but be careful not too burnt them or your dish will smell burnt. Remove a little for garnish if you like.

Now add the mashed Soya Bean Paste , sauté for 1 - 2 minutes till it is well incorporated and continue by adding the marinated chicken pieces and cook for about 4-5 minutes till you see no blood is oozing out from the bones. pour about 2 tbsp Rice wine around the chicken, stir to combine quickly and cover with the pot lid for 1 minute. (This process is to let the chicken absorb more of the glutinous rice wine during cooking which was lost at the earlier frying)
Now add the 250ml warm water and bring the mixture to a boil.
Lower the heat and simmer with a covered lid for about 20 minutes till chicken is tender ( checking at the interval of 10 minutes, stir and cover). Checking to make sure it is not dried up or burnt. Adding water when necessary. Leave some liquid for sauce.

Finally add a dash of dark soya sauce to darken the dish a little if you want. Taste and adjust to your liking by adding Sugar, Black Pepper and salt(Preserved Soya Beans/Tau Cheo is salty so be careful with adding salt) if necessary.

Garnish with Scallion rings and serve with Warm Rice.

ENJOY!!

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