Sour Plum Ginger Chicken with Tau Cheo (preserved soya bean) Recipe

This is another recipe that I adapted from the original which uses duck instead of chicken. However, duck meat would be rather tough if we deep fried it and it is also not easily available at the market. Deep frying the chicken would give it the crispy texture which would help enhance the taste of the dish. For the sauce I used preserved sour plums with the seeds removed. If you don’t like ginger, you can refrain from using it in this recipe.

Ingredients Chicken Marinade
Chicken, ½ bird, cut into small pieces
Flour Mixture consisting of rice flour, wheat flour, corn flour in equal portion
Salt to taste
Pepper, ½ teaspoon
Cumin powder, ½ teaspoon
Coriander powder, ½ teaspoon
 Lea and Perrines Worcestershire Sauce, a dash

Sauce
Ginger, 1”x1”x1” cut (optional)
Garlic, 3 cloves
Pickled sour plums, 5 pcs, remove seeds
Preserved soya bean (tau cheo), 1 teaspoon
Sugar to taste

Mix the chicken with the marinade ingredients. Deep fry the chicken in hot oil until golden brown. Arrange the chicken in a serving plate and put it aside. Blend ginger, sour plum, preserved soya bean and sugar. Sautéed the garlic with a little oil until fragrant and then add in a little water. Put in the blended ingredients and bring to a boil. You can thicken the sauce a little with corn flour and water mixture. Pour the sauce over the fried chicken and serve.