Asian Chicken Pastel

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

1. Saute garlic and ginger in oil. Add sliced onions.
2. When onions begin to turn translucent, stir in fish sauce and soy sauce. Add chicken pieces. Cook until mean is lightly browned.
3. Refresh shitake mushrooms in hot water. Remove from water and slice into quarters. Add to the chicken.
4. 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.
5. Crush chicken cube and mix into the dish until dissolved. Add young corn and green peas.
6. Simmer for another 20 minutes. Season with salt and pepper.