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Chicken Marinade


  • Dried Chilli, sliced and seed removed 20 g
  • Garlic, sliced 30 g
  • Ginger, sliced 30 g
  • Onion, cubed 100 g
  • Green Capsicum, cubed 50 g
  • Red Capsicum, cubed 50 g
  • Celery, cubed 50 g
  • Potato, sliced 100 g
  • Spicy Bean Paste 30 g
  • Sugar 20 g
  • Szechuan Peppercorns 4 g
  • Spring Onion, sliced 50 g
  • Cooking Oil 20 ml
  • Light Soya Sauce 20 ml

Before Serving

  • Coriander sprig 2 g
  1. Chicken Marinade

    • Mix all ingredients – chicken chunks, Rendang Paste, oyster sauce, dark soya sauce, bicarbonate soda powder – in a mixing bowl.
    • Ensure marinade coats well on chicken.
    • Chill for at least 2hrs.
  2. Condiments

    • Prep all ingredients accordingly.
  3. Before Serving

    • Blanch chicken chunks in oil and strain off excess oil. Set aside.
    • Heat up wok, add in oil and sweat dry chilli slices with low heat. Do not brown chilli.
    • Add in garlic, ginger, onion and sweat till fragrant.
    • Add in green and red capsicum, celery and potato slices and toss well in wok.
    • Add in oil-blanched chicken chunks and add in spicy bean paste, sugar, soya sauce and sze chuan peppercorn.
    • Toss well and simmer for 10mins.
    • Fold in spring onion and transfer into a clay pot or bowl.
    • Garnish coriander leaf.
    • Ready to serve.