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A comforting Nyonya (Peranakan) classic of chicken slowly braised with sweet caramelised onions, plenty of garlic and savoury fermented soy bean paste, with mushrooms, kidney beans and broccoli cooking in the same pot. It’s simple, rich and full of flavour. Skinless chicken and kidney beans make it high in protein, and the vegetables and beans add plenty of fibre.
1.
Heat the oil in the casserole over a medium heat. Fry the garlic until lightly golden (1 minute).
2.
Add the onions and cook, stirring often, until soft and lightly caramelised (8–10 minutes).
3.
Stir in the tau chu for 1 minute, then add the chicken and stir to coat (5 minutes).
4.
Add the dark soy sauce, honey (if using) and 470ml water. Bring to the boil, then cover and simmer gently until the chicken is tender (25 minutes).
5.
Add the mushrooms and kidney beans, and simmer for 5 minutes.
6.
Add the broccoli and simmer uncovered until tender and the sauce has thickened slightly (5 minutes). Check the chicken is cooked through with no pink meat near the bone. If you have a thermometer, it should read 75c.
7.
Scatter with coriander and serve.
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Storage information
Leave to cool, then cover and refrigerate for up to 3 days. Reheat until piping hot all the way through. Freeze for up to 3 months; defrost overnight in the fridge and reheat until piping hot. The flavour improves the next day.
Tip
Bigger appetites: Serve with brown rice (½ x 250g pouch or 50g dried rice per person).
Cost-saving tips
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