Ingredients
- 1.2 kg whole chicken cut into 12-16 pieces
- 2 pork / chicken lap cheong cut into thumb-lengths diagonally
- 2 pork / chicken sausages cut into thumb-lengths diagonally
- 1 carrot peeled, cut into thumb-lengths / wedges
- 2 large onions peeled, cut into wedges
- 1/4 cabbage cut into large pieces
- 2 slices pineapple
- 3 tomatoes cut into wedges
- 6 fresh green chillies slit halfway lengthwise
- 6 fresh red chillies slit halfway lengthwise
- 2 large potatoes cut into quarters
- 1/2 cup vegetable oil
Spice mixture
- 10-15 fresh red chillies
- 5 red chilli padi optional
- 10-15 dried chillies soaked till softened
- 50 g ginger
- 1 thumb-length fresh turmeric root
- 1 1/2 tsp mustard seeds
- 3 large onions
Seasoning
- 4 tbsp white vinegar
- 5 tbsp tomato ketchup
- 3 tbsp sugar
- 2 1/2 tbsp English mustard
- 2 tsp salt
- 1 tsp dark soya sauce
- 3 cups water
Instructions
- Grind spice mixture ingredients into a fine paste.
- Heat oil in a large wok till it smokes. Add the ground spice mixture and stir fry till it becomes a dry paste and is fragrant (8-12 minutes).
- Add all the chicken and lap cheong. Stir fry for 2-3 minutes.
- Add the seasoning ingredients and boil. Turn heat to low and simmer for 30 minutes.
- Add sausages, carrots and potatoes and stir well. Cover with the lid and simmer for 10 minutes.
- Add remaining vegetables on top and steam for 15 minutes.
- Stir in the vegetables and boil for 5 minutes more. Turn off heat and let the ingredients soak in the flavours before serving.