Difference between revisions of "Poached Chicken Dip"
RealRecipes (talk | contribs) m (Text replace - "Category:Chicken stock and broth Recipes" to "Category:Broth recipes") |
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Malaysian ([^cC])(.*)\]\]" to "Category:Malaysian cuisine Category:$1$2 Recipes") |
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[[Category:Broth recipes]] | [[Category:Broth recipes]] | ||
[[Category:Chile pepper Recipes]] | [[Category:Chile pepper Recipes]] | ||
| − | [[Category:Malaysian Appetizers]] | + | [[Category:Malaysian cuisine]] |
| + | [[Category:Appetizers Recipes]] | ||
[[Category:Garlic Recipes]] | [[Category:Garlic Recipes]] | ||
[[Category:Ginger Recipes]] | [[Category:Ginger Recipes]] | ||
[[Category:Dip Recipes]] | [[Category:Dip Recipes]] | ||
[[Category:Fermented black bean Recipes]] | [[Category:Fermented black bean Recipes]] | ||
Revision as of 15:49, 8 May 2012
Ingredients
- 1 teaspoon Chinese brown bean sauce
- 1 stalk cilantro or fresh coriander (cut into 1 cm long)
- 1 stalk spring onions (cut into small pieces)
- 1 teaspoon oyster sauce
- 3 cloves garlic (chopped)
- ginger (cube)
- 2 ounces chicken stock
- sugar (to taste)
- pepper (to taste)
- chopped chile (optional)
- oil
Directions
- Heat oil.
- Sauté ginger till brown.
- Add garlic, bean sauce and coriander.
- Continue to sauté (add chile, if desire) now add chicken stock and oyster sauce.
- Simmer till reduced by half.
- Add sugar to reduce the saltiness and pepper to taste.
- Enjoy!
