Wok Bin Chi

Now, just don’t ask me what we call this dish in English or any other language because this is what my mum called it in Cantonese and after thinking overnight I couldn’t come up with any other name, so let’s stick to it. ;p

There are still 2 packets of plain flour (tepung gandum) in the kitchen and it just came to my mind that this would be the perfect dish to make.
We had this for dinner yesterday and this is good for those who are busy since the cooking time takes less than 30min.


Ingredients:
Plain flour (mix with water and a little salt to form a medium thick batter)
Chicken (cut into cubes)
Lettuce
Pumpkin (cut into small pieces)
Onion (cut into small pieces)
Ginger (shred into thin slices)
Garlic (chopped)
Oil
Water
Salt
Soya sauce
Pepper
Chinese wine
Sugar
Oyster sauce


Method:
1. Marinate the chicken with soya sauce, sugar, Chinese wine, oyster sauce and pepper for at least 30min.
2. Heat oil in a wok and sauté the garlic, onions and ginger till fragrant.
3. Add in the pumpkin and stir fry for 3-4min.
4. Put in the chicken and sauté with some salt for 1-2min over low heat.
5. Add water to make the soup and cook till it boils (you can use a bowl to measure i.e. 1 bowl for 1 person and so on.). Season with salt, sugar, oyster sauce, Chinese wine and pepper.
6. Take a ladle full of the flour mixture and put it around the wok (e.g. few cm from the soup).
7. Wait ~1min as the flour starts to “cook”. Then, using a spoon or a wok ladle, ‘move’ the flour to the soup and let it cook together with the soup.
8. Repeat step 6 and 7 until all the flour is used up.
9. Finally, add in the lettuce and cook for 1min and dinner is ready!

This is one of my comfort food. It reminds me of my mum’s cooking which is always simple and nice.