Friday, 1 May 2015

Recipe: Chicken and chives with Adabi Fried Vegetable Paste (Sayur Goreng)

This post was sponsored by MATRADE's Malaysian Kitchen Program.
This is a super easy stir-fry recipe which is a perfect mid-week dinner solution.


100g Chinese garlic chives - chopped into 1 1/2-inch lengths
600g chicken thigh pieces
1/3 cup water
Chili flakes (optional)

For marinade:
2 tbs Shaoxing wine
1 tbs oyster sauce
1 tbs soy sauce
1 tsp sesame oil
1 tsp sugar
1/2 tsp white pepper powder
1 tbs corn starch
1 sachet Adabi Fried Vegetable Paste

  1. Mix all the ingredients for the marinade together in a bowl.
  2. Cut the chicken thighs into pieces.
  3. Add the chicken in to the marinade mix and leave to marinade for at least half an hour.
  4. Pan fry the chicken and until browned.
  5. Add water and simmer until the chicken is cooked.
  6. Stir in the garlic chives.
  7. Sprinkle some chilli flakes on the dish if you like.
  8. Enjoy with a bowl of rice!

The Adabi Fried Vegetable Paste is dark red, spicy, slightly sweet and sour, with an exotic aroma of spices and tomato in a viscous, fine paste. It is suitable to use for cooking meats and vegetables particularly  spinach, cabbage, French beans, lady's finger, eggplant and bean sprouts.

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