Chicken in Hot Garlic Sauce
200gm (25gm=1oz) chicken meat boneless
1 tbsp chopped garlic
2 tsp red chili paste or 1 tsp chili powder
3/4 tsp salt or to taste
13/4 chicken stock or water
1tbsp corn flour dissolved in 2 tbsp water
4 tbsp oil
3 tbsp tomato ketchup, 2 tsp soya sauce, 1 tsp chili sauce 1 tbsp capsicum – cut into tiny cubes (diced )
1tbsp onions – finely chopped
1 tbsp vinegar
2 tsp greens of onions – finely chopped to garnish
1/2 tsp salt
1/4 tsp ajinomoto ( optional)
1 tbsp corn flour 1 tbsp oil
Cut the chicken into even bite sized pieces. Marinate the chicken in all the ingredients of the marinade and keep aside.
Heat 4 tbsp oil in a wok and stir fry the chicken for 3 to 4 minutes on moderate heat. Drain and keep aside,
Heat the remaining oil on low heat.
Keeping the heat low, add garlic and chilli paste.
When garlic changes color, add tomato ketchup, soya sauce and red chilli sauce.
Add the capsicum and onion. Stir fry for 1 minute.
Stir fry and add salt, ajinomoto if using and stock or water.
Bring to a boil.
Cook on low heat till chicken turns tender.
Disolve 1 tbsp corn flour in tbsp of water and add to the chicken.
Thicken the sauce, stirring continuously.
Finish with vinegar.
Serve hot, garnished with chopped spring onion greens with boiled rice or noodles.