My Mom always made this dish for special occasions. Originally she used whole chicken then cut into parts, marinated with salt and lime juice, fried then mix into the sauce. Or you can use the short cut like I did with just the chicken breast only. "Selamat Menikmati..."

1 chicken (3lb) divided into 16-18 parts or
3 chicken breast cut 1x1 inch
1 lime, juiced
2 tsp salt
1 tsp turmeric
2 inch ginger, bruised
2 TB oil
3 TB butter
3 garlic, bruised and chopped
1 large onion, sliced
4 small tomatoes, quartered
2 TB sweet soy sauce
3 TB worcestershire sauce
1 tsp corn starch, diluted in 1/4 cup of water
Original Recipe: Rub the chicken with the lime, set aside for 10 minutes in the colander so the liquid drain. Place the chicken in the bowl and add the salt and turmeric, mix thoroughly and let it sit another 10 minutes. Heat 2 cups of oil in the wok on med-low, fry the chicken until golden brown, take out. Finish the rest of the chicken. Don't cook the chicken to dry, because you are going to simmer ii in the sauce.
For The Sauce: Heat the butter and oil in a wok over medium heat, add the garlic and ginger, fry until fragrant. Add the tomatoes and the onion, stir for about 5 minutes and add the 2 kind of sauces. Add the fry chicken and pour in the diluted corn starch and stir until thicken. Simmer in low heat for 10 minutes. Serve warm with white rice.
Short Cut Recipe: Rub the chicken with the lime, set aside for 10 minutes in the colander so the liquid drain. Place the chicken in the bowl and add the salt and turmeric, mix thoroughly and let it sit another 10 minutes.
Heat the oil in a wok over medium heat, add the chicken breast and stir fry until golden brown. Add ginger and garlic.
Continue stir fry until fragrant. Add the butter, when the butter melted then add the onion, tomatoes and the 2 different
kind of sauces. Add the diluted corn starch and stir fry for another 3 minutes. Serve warm with white rice.
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