Recipe:
(A)
1/2 boneless, skinless chicken
1 teaspoon of black pepper
3 tablespoon of turmeric flour
1 tablespoon of dry chili
1 1/2 teaspoon salt
Corn flour
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1 cup of oil - for fry chicken
3 tablespoon of olive oil
2 onion cut slice
2 cloves of garlic, chopped
5 slice of carrot
1 red chili
8 pcs of sweet pea
1 1/2 tablespoon of sugar
1/2 lemon (press juice)
Salt to taste
2 tablespoon of soya sauce
4 tablespoon of fresh chili paste
2 tablespoon of chili padi sauce
1 tablespoon of fish sauce
1/4 cup of water
1 stalk of coriander, cut into 3 cm
Method:
1. Marinade the chicken with (A), leave aside about 2 hour
2. Onion marinade with lemon juice, leave aside
3. Heat the oil and fry the chicken, stir it till brown color, take out and leave aside, then put in the sweet pea about 1 minute (when turn to dark green color), take out
4. Clean the wok and heat with 3 tablespoon of olive oil. Add garlic, carrot, fresh chili paste and chili padi sauce, mix well and add 2 tablespoon of soy sauce, sugar, fish sauce and water. When boil, turn off the fire.
5. Quickly add in the chicken, onion, sweet pea and coriander and red chili.
6. Serve in hot.
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