Ingredient and Portion
Ayam Sioh (Aromatic Bean Paste Chicken) Recipe 香醇豆酱鸡肉食谱
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Ingredients A
800g chicken (cut into pieces) / 鸡肉（切块）800克
5 tbsp oil / 油 5汤匙
Ingredients B
1 tbsp soy bean paste / 豆酱 1汤匙
1 tbsp coriander powder / 芫荽粉 1汤匙
4 pips garlic (minced) / 蒜头（剁碎）4瓣
3 shallot (minced) / 小葱头（剁碎）3粒
Ingredients C
2 tbsp light soya sauce / 酱油 2汤匙
1/2 tbsp dark soya sauce / 黑酱油 1/2汤匙
2 cups water / 清水 2杯
1 tbsp sugar / 糖 1汤匙
1 tsp sesame oil / 麻油 1茶匙
800g chicken (cut into pieces) / 鸡肉（切块）800克
5 tbsp oil / 油 5汤匙
Ingredients B
1 tbsp soy bean paste / 豆酱 1汤匙
1 tbsp coriander powder / 芫荽粉 1汤匙
4 pips garlic (minced) / 蒜头（剁碎）4瓣
3 shallot (minced) / 小葱头（剁碎）3粒
Ingredients C
2 tbsp light soya sauce / 酱油 2汤匙
1/2 tbsp dark soya sauce / 黑酱油 1/2汤匙
2 cups water / 清水 2杯
1 tbsp sugar / 糖 1汤匙
1 tsp sesame oil / 麻油 1茶匙
Method
1.Fry Ingredients B with oil till fragrant.
以油炒香材料B。
2.Add chicken and stir-fry for a while.
加入鸡肉，炒一会儿。
3.Add Ingredients c and mix well.
加入材料c，搅匀。
4.Bring to boil, switch to a lower heat and simmer till it’s almost dry and the chicken is tender.
煮开，关小火，煮至收汁和鸡肉变软。
以油炒香材料B。
2.Add chicken and stir-fry for a while.
加入鸡肉，炒一会儿。
3.Add Ingredients c and mix well.
加入材料c，搅匀。
4.Bring to boil, switch to a lower heat and simmer till it’s almost dry and the chicken is tender.
煮开，关小火，煮至收汁和鸡肉变软。
Tips
Potato and Chinese mushroom may be added if desired.
马铃薯和香菇也可加入此菜肴。
马铃薯和香菇也可加入此菜肴。
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