Kay Hong (Terengganu Braised Chicken)

It has been another hectic week for me, but I am glad most part of it has already past. Regardless of it all, I still manage to cook another dish  earlier this week to participate in this month's MFF! I believe most of the bloggers that are attending this month's MFF, had already tried or even plan to cook this delicious dish; Kay Hong (Braised chicken, Terengganu style). When I first saw this recipe at Phong Hong's, it has every reason for me to try it! It looks delicious, it uses simple ingredients plus my kids love anything hard boiled eggs, haha!

I rate this homey dish 9/10, if not 10/10! It is so good! Something about that preserved bean paste in the sauce that gives this dish a distinct grainy and fragrant taste, simply sedap! Even with just the gravy, I can chow down a bowl of rice. ;)) But again, why not enjoy the protein as well?! Lol! 

I have adapted Phong Hong's recipe and made little changes to it, will post it here for my easy reference in future. ;) Thanks so much for this fabulous dish Phong Hong! ;D 

Ingredients for Kay Hong -Terengganu Braised Chicken (& Pork Belly)

2 large chicken drumsticks (that's all I have at that moment *haiz*)

1 pork belly, ~500g (Cut into 2" pieces)

4 hard boil eggs, shell peeled

15 shallots, peeled

3 garlic cloves, peeled

2 tbsp salted bean paste (taucheow)

2 tbsp sweet dark soy sauce

2 tbsp dark soy sauce

1 tbsp gula Melaka to taste

800ml water (adjust to consistency of the gravy)

• Blend the salted bean paste, shallots and garlic together till a smooth paste.
• Heat up about a tablespoon of oil in the wok and add in the blended paste. Stir fry till fragrant.
• Add in the pork belly and saute for 8-10 minutes until opaque in colour.
• Add in the water, sweet soy, dark soy sauce, gula melaka and let boil. Once boil, lower the heat to simmer. Simmer the pork belly for 30-40 minutes.
• After 40 minutes, add in the chicken and hard boil eggs. Continue to simmer for another 10-15 minutes till the chicken meat is tender. Add more water if your sauce is drying up.
• Dish up and serve with steamy hot rice, yums!

Adding pork belly was a sinfully good decision! Since I have no problem eating the fatty part, I really don't mind having more pork belly in the dish, lol!

I am really glad that I have participated along this MFF. I have learnt yet another wonderful dish from fellow Malaysian food bloggers and thus learning a little more about their food heritage. Truly appreciate the benefit of this event and hope I can continue to join in the fun. ;)

I am happy to submit this entry to  Malaysian Food Fest ( Terengganu Month) hosted by Lena of frozen wings

Have you submitted your entry yet? Hurry and join in the fun! Cheers all!