Kay Hong ~Terengganu Braised Chicken

I get to know this delicious dish Kay Hong from Phong Hong's blog. I found it is very special because this dish uses taucheow to cook chicken and pork together. Another good thing is that boiled eggs is added into this dish. My family loves eggs and braised dish.

~am sorry did not manage to take the picture of the whole plate; only a few slices of the egg and some meat and a drum stick..want to know why??

Answer: everyone of the family wanted dig into this dish...:p

They love it..:)

I am glad i cooked this dish and thanks to Phong Hong for this.

I am submitting this post to Malaysian Food Fest, Terengganu Month hosted by Lena of Frozen Wings.

"Kay Hong"  Terengganu Braised Chicken

Recipe from Phong Hong Bakes

Ingredients

2 chicken legs (cut into bite sized pieces)

200g pork belly (cut into 1 inch slices)

6 hardboiled eggs (1 only boiled 5 eggs)

15 shallots

3 cloves garlic

2 tbsp preserved bean paste (taucheow)

2 tbsp sweet soya sauce (I used my local sweet soya sauce)

2 tbsp dark soya sauce

Palm sugar (gula Melaka) to taste

700 ml water (adjust for consistency, use less for thicker gravy)

Method

Blend shallots, garlic and taucheow. Saute the blended paste until fragrant.

Add pork belly and fry for about 10 minutes.

Add water, sweet soya sauce, dark soya sauce, gula Melaka and hard boiled eggs.

Bring to a boil and simmer for 30 minutes before adding chicken.

Simmer until chicken is cooked and tender.

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