This chicken dish looks very appetising and easy to prepare in a local food magazine. Since the weather is getting quite unbearable, cooking a simple dish is best solution instead of 'sweating' in the kitchen with numerous dishes. I served this dish with EZ Boiled Cubed Potatoes and another simple mixed vegetable salad [see this post]. All these make a yummy weekend meal at home, still better than 'dressing up' and eating outside....hehehe!
Recipe Source - Yum Yum Magazine No. 77 with slight modificationsIngredients
[serves 3-4]
3 chicken thighs - deboned [keep or discard the skin] - cut bite size pieces
1 tbsp oil
1 big onion - sliced
1 red chilli - sliced
some spring onions
50 ml water
Seasoning
50 ml water
Seasoning
2 tbsp dark soy sauce [can used sweet dark soy sauce and omit the sugar]
2 tbsp tomato sauce
2 tbsp tomato sauce
1-2 tsp sugar to taste
1 tsp salt to taste
- Marinate chicken pieces with some salt, sesame oil and cornflour [can prepare this and refrigerate until required].
- Heat oil in wok, pan fry chicken pieces until slightly crispy and golden.
- Add in seasonings, onions and chillies.
- Stir fry over high heat for a few minutes until meat pieces are cooked.
- Pour in water and bring to boil [longer time if you prefer the gravy to be thicker]. Add in spring onions.
- Dish out and serve immediately with mixed vegetable salad.
Notes: Visit this site For Its' Nutritional Facts [here]
I'm submitting this post to Cook Your Books #9 Event hosted by Joyce of Kitchen Flavours
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