This is a chinse traditional dish made for mothers with new-born babies. However it can be enjoyed by anyone who loves the sour tange of vinegar.
Usually made with pork trotters, it can be replaced with any of your favourite cuts of meat.
| 4 | 40 mins | 449 cal |
Ingredients
- 600g chicken, cut into chunks
- 350ml sweet black vinegar
- 200ml water
- 50g brown sugar/palm sugar
- 100g of ginger, chopped/smashed roughly
- 2 tablespoons sesame oil
Instructions
- Heat sesame oil and ginger in a pan over medium heat. Fry till you can smell the fragrance from the ginger
- Add in chicken chunks and stir fry them for 3 mins.
- Add in sweet black vinegar and water. Bring to a boil, then lower flame and simmer for 30 minutes.
- Add in sugar. Stir to dissolve the sugar.
The taste of vinegar takes center stage in this dish, thus use a good quality vinegar for making this dish. Hard boiled eggs can be added before you stir in the sugar.
Published on 31 Oct 2023
