Ingredients :
- 4 tbsps cashew nuts, roasted
- 2 chicken thighs, deboned and the meat cut into 5cm pieces
- 3 tbsps oil
- 1½ tbsp Lee Kum Kee chilli bean sauce
- 6 dried chillies, soaked, seeded and cut into two or three pieces
- 2 tbsps Lee Kum Kee Sichuan chilli paste
- 3 cloves garlic, minced
- 5 thin slices of young ginger
- White part of two spring onions
- 1 tsp sugar
- 1 tsp rice vinegar
- 1 Tbsp water
Directions :
- Heat oil in the wok. Fry the dried chillies. Dish out and drain.
- Fry garlic, ginger and the spring onion heads. Add the chilli bean sauce and fry till fragrant. Add dried chillies.
- Put in the chicken, stir for two minutes, then add rice vinegar, add sugar. Then add water. Let the chicken simmer till it’s moist and sticky. Taste for saltiness before adding any salt
- Dish out and sprinkle the cashew nuts on top before serving.
This entry was posted
on Thursday, April 02, 2009
and is filed under
Recipes : Chicken
.
You can leave a response
and follow any responses to this entry through the
Subscribe to:
Post Comments (Atom)
.
