Fried Chicken With Sweet Dark Soy Sauce

This chicken dish looks very appetising and easy to prepare in a local food magazine.  Since the weather is getting quite unbearable, cooking a simple dish is best solution instead of 'sweating' in the kitchen with numerous dishes.  I served this dish with EZ Boiled Cubed Potatoes and another simple mixed vegetable salad [see this post].  All these make a yummy weekend meal at home, still better than 'dressing up' and eating outside....hehehe!

Recipe Source - Yum Yum Magazine No. 77 with slight modifications

Ingredients

[serves 3-4]

3 chicken thighs - deboned [keep or discard the skin] - cut bite size pieces

1 tbsp oil 

1 big onion - sliced

1 red chilli - sliced

some spring onions
50 ml water
Seasoning

2 tbsp dark soy sauce [can used sweet dark soy sauce and omit the sugar]
2 tbsp tomato sauce

1-2 tsp sugar to taste

1 tsp salt to taste

1. Marinate chicken pieces with some salt, sesame oil and cornflour [can prepare this and refrigerate until required].
2. Heat oil in wok, pan fry chicken pieces until slightly crispy and golden.
3. Add in seasonings, onions and chillies.
4. Stir fry over high heat for a few minutes until meat pieces are cooked.
5. Pour in water and bring to boil [longer time if you prefer the gravy to be thicker].  Add in spring onions.
6. Dish out and serve immediately with mixed vegetable salad.
   
   
   
   
   

Notes: Visit this site For Its' Nutritional Facts [here]

I'm submitting this post to Cook Your Books #9 Event hosted by Joyce of  Kitchen Flavours