Recipe: Chilli Chicken

  
 

Dear Offspring,

Our family has been surviving on frozen leftovers this week, thanks to Grandma  who left us a bunch of dinners. 

Mommy survived a week on her own with you two kids. Hooray! To celebrate, I decided to cook a simple Asian meal. Big mistake. Asian cooking involves too much juggling in the context of a newborn during the witching hours (4-6pm in our household when you kids act like it’s a full moon, everyday). 

But, Daddy came home and held crying Rosie before the potatoes burned in the wok. So all’s well that ends well. You did not go hungry tonight. 

This dish is a Lim family favorite.

Love from Mom


Chilli Chicken
A.

1 lb chicken breasts, cut in thin strips (or chicken parts)

1/2 tsp salt

B.

10 shallots, peeled and thinly sliced

5 red finger chillies, sliced into rounds 

3 tbsp vegetable oil

C.

3 cloves garlic, finely chopped

1 tsp sugar

2 tomatoes, diced

*****

A. Season chicken and set aside for 15 minutes.

B. With a mortar & pestle, pound the shallots and chillis to oblivion. This is your sambal base. Heat the oil in a wok. Fry 4 heaped tbsp of the sambal paste until fragrant and the oil glistens through. 

C. Add the garlic and sugar and continue frying and mixing for approximately 2 minutes. Add the diced tomatoes and 2-3 tbsp of water. Continue frying and mixing until the tomatoes have softened a little. 

Add the chicken (A). Mix thoroughly. Cover tightly and simmer for 20 minutes (30 minutes if using chicken parts).
Served here with steamed white jasmine rice, potato omelette and stir-fried greens. 

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