Ingredients:
• Young Ginger – 50g (skinned, sliced)
• Lemon Grass – 5 stalks (washed, use only 2 inches from root portion, sliced)
• Pandan Leaf – 5 leaves (washed, sectioned)
• Chicken Thigh – 3 pcs (washed, chopped into pieces)
• Rice Wine – 150g
• Huiji Waist Tonic – 1 – 2 cups (Huiji measuring cup)
Methods:
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Heat up 2 tbsp of oil over medium flame, stir fry all Ingredients till well mixed and aromatic
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Add chopped chicken thigh to fry till well blended
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Mix in rice wine
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Turn to low flame and simmer for 15 – 20 mins till chicken thigh is cooked and fragrant, dish up
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Mix well with 1 – 2 cups Huiji Waist Tonic, serve
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