Stew Wong Bok with Chicken Recipe

Here is a healthy and light stew dish which you can share with your little one. Previously, I stewed with Lap Cheong (Chinese Sausage), the taste and fragrant is very unique. For a healthier option, I have replaced Lap Cheong with Fresh Chicken Breast. A little more goodness for my precious little one!

The ingredients use for this dish is flexible. You can add in any other ingredients that you like as long as the overall taste can blend well. Do remember that the key ingredients for this dish is Wong Bok, hence do not let the taste of other ingredients overwhelm the taste of Wong Bok.

Ingredients:

• 1/2 Wong Bok (from Australian or Korean will be good)
• 1 Carrots
• 1 Chicken Breast (Marinate with a pinch of Garlic Powder)
• 1 tbsp of Organic Goji Berry (Rinse)
• A handful of Dried Shrimp
• 2 Garlic Cloves
• Chicken Soup Base or Homemade Powders

Heat Wok, add oil, minced garlic and dried shrimp, stir-fried until fragrant.

Add in shredded carrots, stir-fried until fragrant.

Tips: Add in ingredients when the wok is hot, ingredients will not stick to the wok.

Add Wong Bok, stir-fried for a few minutes.

Add 1/2 Cup of Chicken Soup Base or Water.

If you do not have a soup base, you may use QSB method with Homemade Powders.

Below are my recommended combination:
(a) ½ tsp Ikan Bilis + ½ tsp Sakura Chicken + a pinch of Ginger.

(b) ½ tsp Scallop +  ½ tsp Pink Chicken + a pinch of Ginger.

Add Chicken Breast, stir and mix well.

Add 1 Cup of Soup Base or Water, cover and simmer for 5 minutes.

Open lid, add Organic Goji Berry, a tiny pinch of Pink Salt, Pepper, a few drops of Fish Sauce.

Tips: Add a little more soup base or water if you want to have more gravy.

Cover and continue to simmer for 5 to 10 minutes. Cooking time may varies depending on the type of wok which you are using, also the tenderness of Wong Bok that you prefer. Optional* You may add in a little cornstarch water to slightly thicken the gravy. Ready!

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