Kampong Chicken

This is probably better known as "ma you ji". The first time I had this dish was in Pulua Ubin where it was called "kampong chicken", and for me the name just stuck. I love spring onions, so I use a lot of it. It's important that the chicken is well sealed (i.e. no raw meat exposed) before adding water, or the meat might become stringy while simmering.


2 bunches spring onions.

1 medium piece of ginger, about 2" long.

1 chicken, cut into bite-sized pieces, or 4 whole legs, filleted and cut into chunks.

2 tbsp dark soy sauce

Dash of sesame oil

2 tbsp oil

1/4 cup water


2 tbsp dark soy sauce

1 tsp  light soy sauce

1 tsp sugar

1/2 tsp salt

dash of sesame oil

2 tbsp rice wine (Hua Tiao Chew)

1/2 tsp pepper

1 tsp cornstarch


1. Marinade chicken. Set aside for at least 1/2 hour.

2. Cut spring onions into sections, and skin and slice ginger into long slices.

3. Heat oil in a pan till hot. Throw in ginger and 1/2 the spring onions.

4. Stir fry briefly, then add chicken, without the marinade. Set aside the marinade.

5. Stir fry chicken till well sealed.

6. Add in marinade that was set aside.

7. Add in water. Simmer for about 1/2 hour till chicken is tender.

8. Adjust seasoning to taste. Add in sesame oil and remainder of spring onions. Serve hot with rice.