Braised Chicken w/ Young Ginger

Source
Mum's Yummy by One Publisher

Ingredients

1/2 chicken
300 g young ginger, sliced
2 stalks celery, sectioned

Seasoning

2 tbsp oyster sauce
1 tsp dark soya sauce
1 tsp chicken stock granules
1/2 tsp sugar
2 tsp fermented soya bean paste
1 Nam yee
1 fermented red beancurd
800 ml water
1 tsp cornflour (mix with water)

Method
1. Clean chicken and chop into pieces, keep aside.
2. heat up wok, add in 1tbsp of oil, saute young ginger until fragrant, followed by fermented beancurd paste, Nam yee, fermented red beancurd, saute for one more time until fragrant. Pour in 400 ml of water and other seasoning, bring to boil.
3. Return chicken, stir quickly and cover with lid, braise for 40 minutes at low heat. Open lid, pour in another 400 ml of water, bring t boil and cover lid. Braise for another 40 minutes.
4. Open lid, pour in cornflour solution, stir well and add in celery. Stir quickly until gravy is thicken. Dish up.