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2 tablespoons
800 g
2
1
tablespoon
1
tablespoon
2
teaspoons
1 |
vegetable oil
chicken portions, cut into large
bite-sized pieces.
fresh red chilies, sliced into rings
dark soy sauce
light soy sauce
light brown sugar
onion, sliced into 0.5 cm rings
sesame oil for sprinkling
toasted sesame seeds, to garnish |
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Method :
In a wok or large frying pan over
medium high heat, heat oil. Add chicken and fry until evenly
browned. Using a slotted spoon transfer to
absorbent kitchen paper to drain. Add soy sauces, sugar and 4
tablespoons water. Bring to a simmer. Stir, cover pan then cook gently
for 10 minutes, stirring occasionally. Stir in onion, re-cover pan and
continue to cook gently, stirring occasionally, for 5 minutes or
until onions is soft and chicken juices run clear when chicken is
pierced with a sharp knife. Sprinkle in a few drops of sesame
oil. Serve scattered with toasted sesame
seeds to garnish.
Serves 3-4
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