Day 38 of Movement Control Order 2.0
16 December 2020
Chicken fillet strips were signalling to me that I should turn my attention to them. Hmm...what should I do with them? Lemon Chicken? Szechuan Chilli Chicken? Then I thought of a concoction of a spicy, sweet and slightly sour sauce - 酱蒸酱 (Cheong Cheng Sauce).
Cheong Cheng Sauce requires finely minced garlic, ginger, shallots, pickled leek, fermented soybean paste (taucu), plum sauce and cili boh. I don't have pickled leek in my kitchen. Neither do I intend to buy. In place of pickled leek, I used vinegar.
Chicken in Cheong Cheng Sauce 
Stir-fried French Beans 
Fried Loh Bak
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