150 g minced chicken
1 tbsp cornflour
1 tbsp fish sauce
1 clove garlic (minced)
15 wanton skin (round type)
1 small beaten egg
300 g kangkong washed and cut into 1” lengths
2 tbsp vegetable oil
4 cloves garlic (sliced)
1 red chili (halves lengthways and sliced)
3 tbsp ready-made sambal tumis
150 g water
2 tbsp dark sweet soy sauce (kicap manis)
fish sauce to taste
In a sauce pan, fill enough water to boil dumplings in and bring it to boil.
Drop dumplings, stir and let it cook for about 1 minute. Drain and toss with a bit of oil to prevent from sticking together.
| Don’t overcook the dumpling during the boiling stage as this will cause the skin to disintegrate when stewing later.
In a pan, heat and add 2 Tbsp oil.
Stir fry garlic and red chili till fragrant, add in sambal tumis paste, water and stir.
Add in dark sweet soy sauce (kicap manis), stir and bring to boil.