INGREDIENTS
2½ tbsps minced garlic
1¼ tbsps chopped ginger
¼ cup cooking oil
1½ cups onions, diced
1 tbsp Datu Puti or Nelicom Fish Sauce
3 tbsps Datu Puti or UFC Soy Sauce
1 pc whole chicken, cut into pieces
6 pcs dried shitake mushrooms
¼ cup hot water
½ cup Jufran or UFC Sweet Chili Sauce
1 pc chicken cube
8 pcs young corn
½ cup fresh green peas
Salt and pepper
PROCEDURE
- Saute garlic and ginger in oil. Add sliced onions.
- When onions begin to turn translucent, stir in fish sauce and soy sauce. Add chicken pieces. Cook until mean is lightly browned.
- Refresh shitake mushrooms in hot water. Remove from water and slice into quarters. Add to the chicken.
- Pour in the hot water from the mushrooms. Stir in sweet chili sauce and bring to a boil. Simmer over a medium fire for about 5 minutes.
- Crush chicken cube and mix into the dish until dissolved. Add young corn and green peas.
- Simmer for another 20 minutes. Season with salt and pepper.
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