台湾…卤肉饭

Got this recipe off the web a long time ago and I have been using it ever since.

I did chance upon a cookbook featuring this recipe. However, the rest of the recipes in the book wasn't tempting enough for me to buy the book.

I am not sure how authentic this recipe is, but the taste is still alright. It does have something missing ... some secret ingredient that gives it that distinctive yummy taste like those sold on the streets of Tapiei's night markets or eateries. Unfortunately, I can't figure it out.....and I am very sure I never will.
Bet they use those spice bag that is handed down from one generation to the next and not a day passed by where the bag is changed and the boiler never cease fire. Thus, making the broth or soup extemely tasty & uniform flavored ....that's what I heard...!!! This is what U call 老字号 !

Back to my dinner tonight, this dish when chow-ed down with lots of coriander & cut-chilli slices …. It’s indeed a comforting meal on a cool evening like today.

Taiwanese Minced Meat
(Serves 4)

What U need

• 500g Chicken - minced
• 2tbsp Oil
• 4tbsp Garlic – minced
• 2 cups Water
• ½ cup Soy sauce
• 1tbsp Sugar
• 2tbsp Cooking wine
• 2tsp Five spice powder
• 1tsp Oyster sauce
• 1tbsp Dark soy sauce – for colouring
• Bunch of coriander for garnishing

Method

1. Heat pan with some cooking oil and brown chicken until cooked; drain off oil and set aside.
2. In the same pan, heat more oil & sauté garlic for 3 mins till fragrant.
3. Add chicken to the garlic & stir well.
4. Add water and the rest of the ingredients, bring to a boil.
5. Reduce heat, cover and simmer for 1 hr, stirring a couple of times, ensure the liquid does not dry up, top up more water when necessary.
6. Uncover and cook for 15 more minutes, serve over steaming hot rice.