Spicy-sweet Chicken

Asam and pedas flavours in one dish will make the taste buds dance. This recipe was first published in Amy Beh’s column, Cook’s Nook. 

Print Recipe
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Ingredients
Chilli oil
Seasoning
Thickening
Instructions
To prepare chilli oil
  1. Heat the oil in a wok or saucepan. Add in the dried chillies, curry leaves and chilli powder. Stir and let the oil heat up. Once the oil is hot, remove the pan and strain the oil through a fine sieve; discard the solids.
To make dish
  1. Put 2 tablespoons chilli oil in a nonstick saucepan and saute the chilli bean paste until aromatic. Add in the chicken. Stirfry briskly over high heat.
  2. Pour in chicken stock and season to taste with sugar and pepper. Add lemongrass, curry leaves and spring onion. Stirfry well. Then cover and braise for 20 minutes or until chicken is tender to the bite.
  3. Add in red capsicum, red chilli and onion. Stirfry and toss briefly. Season with thick soy sauce and add the thickening. Bring to boil and drizzle with the remaining chilli oil.
Recipe Notes

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