Back in my university days in Cebu City, there was this Chinese restaurant in downtown Colon Street where my roommates and I were regular customers. This unassuming restaurant, dark on the inside with nothing much but rows of tables and chairs, arthritic ceiling fans, and grumpy ladies in cheap cheongsam attires pushing food-carts. To the newcomers, the sight was a disappointment. To us, old-timers, it looked basic but the lip-smacking and cheap food, albeit oily at times, more than made up for the oh-not-so-fantastic interior.
My regular order was the chicken-rice topping for only P12 (about US$0.30) at that time. So when I found a chicken recipe resembling this from Rasa Malaysia, I wasted no time in trying out the recipe... and voila!
It has the same taste, the ginger is not overpowering and just enough hint of Shaoxing wine. Memories of my university days flooded my consciousness! Back in the old days, it's serve in a small bowl and topped with the chicken dish and we downed it with a glass of softdrink. Aah, those were the days.
You can get the recipe here or here.
Happy Food Trip Friday!