Tau yue bah with chestnuts

Adding chestnuts to tau yue bah gives it a slightly richer flavour and taste. This dish goes very well with plain congee.

Ingredients 

1 strip pork belly

1 piece ginger

100 gm dried chestnuts

1 bulb garlic

Soak the chestnuts for about an hour

Use a toothpick to remove any skin stuck in the grooves

Rinse the chestnuts and keep aside

Cut the pork belly into bite size pieces.

Rub the meat with a little salt and rinse until the water is clear

Mix the marinate ingredients in a bowl

1 star anise

2 cloves

1 small piece cinnamon bark

2 tbsp dark soya sauce

1 tbsp light soya sauce

1 tbsp oyster sauce

Put in the meat and season with salt and pepper

Mix thoroughly

Leave for about an hour

Clean the garlic and slice the ginger 

Heat some vegetable and sesame oil in a wok

Put in the ginger and fry until fragrant

Add in the meat and fry until it changes colour

Add the garlic and chestnuts

Add enough water to cover the meat and mix thoroughly

Transfer to a slow cooker and cook until meat and chestnuts are tender

The tau yue bah is ready to be served