Tantalizing Yet Simple

Prawns in Gold
Prawns in Gold

Yee Fu Noodle

Pork Stew

Winter Melon Amber

Mee Hoon & Chicken

Pork Stew  

Seasoned with Kwong Cheong Thye's special grade sauces, the rich aroma and hearty taste of the Pork Stew is simply delightful.

  • 120g streaky pork, cubed
  • 10 quail eggs, cooked and shelled, dipped into dark soya sauce and deep-fried till golden brown
  • 10 pcs cubed chicken
  • 10 small Chinese mushroom
  • 10 pcs cubed bamboo shoot
  • 10 garlic, deep-fried
  • 10 pcs cubed red carrot
  • 4 tbsp sugar
  • 3 tbsp KCT Light Soya Sauce Special
  • 1 tbsp KCT Dark Soya Sauce Special
  • 2 tbsp Chinese wine
  • Pepper
  • 1kg chicken stock
  • Five spices powder
  • Heat oil in a wok. Season streaky pork and chicken with some light soya sauce and add to wok. Deep-fry, remove and drain.
  • Fry red carrot and bamboo shoot slightly, remove and drain.
  • Dip all deep-fried ingredients into hot water to clean.
  • Heat oil in a wok, add Chinese mushrooms and stir-fry till fragrant. Add in deep-fried streaky pork and chicken and continue to stir-fry. Add stock and seasoning. When mixture boils, turn to low heat and simmer. Add in bamboo shoot and quail eggs and continue to let simmer for a few minutes.
  • Remove all ingredients and set aside, leaving the gravy. Simmer red carrot in the gravy and remove. Transfer all the cooked ingredients into a big pot, then add in garlic and gravy. Double boil all ingredients for about 1 hour till meat is tender. Serve.

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