Author: cheok hong chuan
Date: 04-05-06 20:33
When I was young and when Ah Neh [Grandma] was still alive we used to have a Hakka duck or chicken dish cooked with lots of ginger & sweet Chinese wine. So it is a sort of a sweet & sour dish. I am not quite sure whether it was steamed or braised or stewed. After Ah Neh's death, my mother (she was Hokkien) cooked predominantly Hokkien dishes. Would someone help with providing a recipe for this dish as it is not available even in Hakka restaurants in KL.
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