This recipe serves 4
- 2 inch ginger, sliced
- 4-6 tablespoon red residue paste
- 1 chicken
- a pinch of salt
- 3 tablespoon sesame oil
- 1 litre water
- Marinate chicken in red residue paste for an hour.
- In a pan, heat up sesame oil.
- Add ginger and stir fry until fragrant and brown in color.
- Add in chicken and the paste, stir fry for a few minutes.
- Add water, bring it to boil, then reduce the heat and simmer for another 35 minutes.