Minced Chicken with Salted Mustard & Tomatoes

Servces 3 Paxs

Ingredients:

280g Salted mustard (kiam chye), finely sliced
4 tbsp Cooking oil
2 tsp Ginger, peeled and finely shredded
1 tsp Garlic, peeled and pounded

1 tsp Yellow bean paste (taucheo)

200g Minced Chicken

2 tsp Sugar

115ml (1/2 cup) Water

2 Tomatoes, cut into wedges

½ Chicken stock cube

Method

1. Soak salted mustard in water for 5 minutes. Drain and squeeze to remove excess water. Set aside.
   
2. Heat 1 tbsp cooking oil in a wok and stir-fry the mustard until limp, about 3-4 minutes. Set aside.
   
3. In the same pan, heat the rest of the oil and lightly brown the ginger and garlic.
   
4. Add the yellow bean paste, minced chicken , sugar and half of the water and fry until fragrant.
   
5. Add the mustard, tomatoes, the rest of the water and the chicken stock cube and cook over low heat for 20mins.
   
6. Add a little water if gravy dries up too much
   
7. Transfer to a dish and serve