PenangTime.com: Recipe Guide
KERABU CHICKEN BOK NEE
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- Main: 200g Chicken breast (poached and shredded), 20g Dried Wood Ear Fungus (Bok Nee), 1 cucumber (shredded), 1 red chili (sliced).
- Dressing (Sambal): 2 tbsp Sambal Belacan, 2 tbsp lime juice, 1 tbsp Kerisik (toasted coconut), 1 tsp sugar, 1 tbsp coconut milk (optional).
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Prep Fungus: Soak dried wood ear fungus in warm water until expanded (20 mins). Trim hard stems. Blanch in boiling water for 2 mins. Slice into strips.
- Mix Dressing: Combine sambal belacan, lime juice, sugar, and kerisik.
- Combine: In a mixing bowl, combine shredded chicken, fungus, and cucumber. Add dressing and toss well.
- Serve: Garnish with extra chili or torch ginger flower.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- Kerisik adds a crucial nutty aroma to this Nyonya dish.
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