"Ju Hu Char" is a popular authentic Nyonya Penang dish which many Chinese family will cook this dish for any of their festive season.I remember growing up eating this dish on every Chinese festivals like Ching Ming(sweep tomb day),ancestors anniversary,eve of Chinese New Year and etc..Since I don't have "Ju hu" in Hokkian (dried cuttlefish), I replaced with dried shrimp which is almost the same flavor.This dish is not only delicious but healthy with minimal ingredients and seasoning.
1 large or 2 small jicama,peeled and shredded
1 large carrot,peeled and shredded (soaked in cold water before drained)
4-5 cloves garlic,peeled and minced
3 chicken tender,cut small
50 gm dried shrimp,washed and soaked
3 tbsp vegetable oil
1 tbsp chicken bouillon powder
1 tbsp sea salt or to taste
1 tbsp ground white pepper
1 head of lettuce (boston ,iceberg or green lettuce) washed and drained
sambal belacan (fresh red long chili,dried shrimp paste and lime juice)
or Sriracha chili sauce *optional*
1:Heat wok with vegetable oil with garlic at medium heat.Saute for 30 seconds,then add in dried shrimp,stir well for 1 minute.
2:Add in chicken tender,cook for 30 seconds,toss in shredded jicama and carrot.Stir-fry with spatula well.
3:Add in seasalt,chicken bouillon powder and ground white pepper into the ingredients,stir well for 10 minutes.
4:Check the seasoning.Dish out and serve with lettuce and sambal sauce or chili sauce.
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