Khendum's Kitchen 

Ingredients

 

Salt - 1 tsp

Vegetable Oil - 2 tbs

Chicken (preferably with bones) - 2 lbs 

Tomatoes - 1pc

Onion - 1pc

Garlic - 3 cloves

Thai Green Chillies - 20pcs (*you can tone it down if you want it less spicier)

Low Sodium Soy Sauce - 2 tsp

Chinese Chives - 45gm (1/2 a bunch)

 

Prep: 

 

1. Chop chicken into size of ice cubes (not too big)

 

2. Slice onion into elongated pieces

 

3. Dice tomatoes

 

4. Dice garlic

 

5. Chop chillies into long thing elongated slices

 

Directions:

 

1. In a non-stick or stainless steel frying pan add vegetable oil and let oil heat in medium heat.

 

2. Add onions and fry in medium heat until it browns then add the chicken and continue stir frying.

 

3. After 4-5 minutes when you notice the chicken is slightly browning add the tomatoes and garlic and stir fry it and turn the heat to a lower heat and cover it with a lid.

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4. Open the lid in 5 minutes and add salt and continue stir frying and cover lid for chicken to cook. 

 

5. After 5 minutes open the lid and add soy sauce and continue stir frying. By this time the chicken should be almost done cooking in its juice and the sauce will help tenderize and flavour the chicken. Cover the lid and keep it for an extra 5 minutes. 

 

6. Add chillies and continue frying for 4 minutes then add chives. By this time the water will dry out and the chicken will be frying in oil and will be slightly browning. Increase heat and stir fry for 2-3 minutes and turn off the heat and serve.