A dish from Sichuan that originally used the local Pixian bean paste (郫县豆瓣) with Sichuan pepper, young ginger, spring onions and cut chillies.


As the bean paste was not easily available in Singapore during the 1950s, chefs replaced it with a sweet and sour concoction of Zhenjiang vinegar, rock sugar and honey instead. They also added roasted sesame seeds to enhance the aroma.


The dish became popular among local Chinese women during their postpartum confinement.

Wok-fried Chicken with Honey Ginger Sauce (蜜汁子姜鸡)

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