Soy Chicken (Ayam Soya)


6 tbsp Olive oil
2 Onions, large, peeled and diced
1 tbsp Chopped peeled garlic
1 tbsp Chopped peeled ginger
1 tbsp Dried chili paste
1 tbsp Preserved soy bean paste (tau cheong)
500 g Chicken breast, deboned and cut into small cubes
200 g Button mushroom, quartered
2 tbsp Light soy sauce
2 tbsp Oyster sauce
2 tbsp Dark soy sauce
1 tsp Sesame oil
250 ml Soy bean milk
5 tbsp Soy beans, soaked overnight and coarsely pounded
1 tbsp each Salt, sugar and seasoning
1 tbsp Chicken stock granules




Heat olive oil in a pot. Fry onion, garlic and ginger. Add dried chili paste and preserved soya bean paste. Stir-fry until fragrant. Add chicken and button mushrooms and stir over high heat. Stir in light soy sauce, oyster sauce, dark soy sauce and sesame oil. Reduce heat and pour in soy bean milk and pounded soy beans. Stir well. Season with salt, sugar, seasoning and chicken stock granules. Simmer until gravy thickens.

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