Stir Fried Chicken Bits with Spicy Soy Sauce

Kong Poh Kai Teng

This is another common cuisine found in Malaysian eateries, the Kong Poh Kai Teng as the cuisine is referred to in Cantonese, is fairly popular in Malaysia. In English, it sounds and taste more like stir fired chicken bits with spicy soy sauce, which it actually is. This popular Cantonese cuisine can be found in major restaurants and street stalls where there is an ethnic Chinese cook because the cuisine is also easy to learn and cook. Although more of a Cantonese style cuisine, this chicken cuisine can be found in the farthest North town in Malaysia to the South most town in Malaysia, and across the South China Sea to Sabah and Sarawak.

A Popular Cantonese Chicken Cuisine

There are only a few necessary ingredients and items to cook up a delicious plate of kong poh kai teng. First start with the chicken bits. Cut up about three pieces of chicken breast to approximately two inch cubes, add two spoons of corn flour and mix well, then left a side. Prepare the dried chillies (5 stalks), soaked in a bowl of water to dilute the spiciness somewhat. Also prepare the slice ginger (two four inch pieces), cut one whole onion (cubes) and spring onions (two inch long).

Delicious Spicy Dark Soy Chicken Bits

In a hot wok, add three spoons of cooking oil, followed with some chopped garlic, then add the dried chillies (drained off water) and slices of ginger. Stir fry for about a minute, then add the onions and chicken bits. Allow the chicken bits to cook and to turn slightly brown before adding one spoon of dark soy sauce, a few spoons of water, a pinch of sugar and pinch of salt for taste. Add the green spring onions into the wok and continue to stir fry for a few seconds. Once ready, transfer to a serving plate. This is really an appetizing cuisine. The taste is great and the flavour is unmatched.