Sunday, April 13, 2008
This recipe was shared by Sylvia Tan and was published in the Straits Times in the Eat To Live Section. I've cooked it twice already cos' it's very easy to do. I used most of the ingredients but left out the kaffir lime leaves. I also liked to marinade my meats for an hour before cooking them. The first time I used the black soya sauce and the chicken dish came out a tad too dark for my family's liking. Somehow my boys don't seem to think that black soya sauce on chicken is palatable ....sigh. The second time I cooked it, I used light soya sauce to marinade the meat with a little black soya sauce and the dish came out looking sort of golden in color. This time they tugged in heartily to the chicken LOL.