Sunday, September 5, 2010

Spicy Chicken

 Although this dish manage to earn the 'spicy' title, you have the power to adjust its 'spiciness' to suit your taste. This is a simply easy and delicious dish. Simply cut chicken fillet into bite size and cooked with dried and fresh chillies. The meat is spicy but the sweetness from other ingredients will balance the dish overall flavour. Steamed rice accompany this dish very well.

  • 500g chicken thigh, cute into bite size
  • 3 cloves garlic, mince
  • 8 dried chillies 
  • 3 bird eyes chilies, chopped
  • 1 red onion, cut to 8 pieces
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tbsp cooking wine/sherry
  • 1 1/2 tbsp thick caramelised sauce OR 3 tbsp dark soy sauce
  • 1/2 tbsp fish sauce (optional)
  • 1 tsp sugar or to taste
  • salt and ground black pepper to taste
  • 2 tbsp cooking oil
  • 2 stalks green onion/spring onion, for garnish
  1. In a wok or pan, heat cooking oil over high heat. Saute garlic until golden brown. 
  2. Toss in dried and fresh chillies, give it a quick stir and add in chicken pieces. Stir until in change colour.
  3. Add in onion. Quick stir then add oyster sauce, light soy sauce, wine, thick caramelised sauce, fish sauce, sugar, salt and ground pepper. Mix well. Continue to stir and cook until the sauces thicken.
  4. Garnish and serve.

  • Pork belly or pork loin goes well with the ingredient used. Just thinly slice the pork and cooked as instructed. The difference is the cooking time because pork need longer time to be tender.

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