Spicy Asian Chicken
Ingredients:
8 pcs chicken thigh part (you can also use ground chicken if you like, around the same weight approx .6-.8 Kilos)
1 red bell pepper (diced into small cubes)
1 green bell pepper (diced into small cubes)
1 pack of baby corn (approx 8 pcs, the pre-packed one from the supermarket)
1 small can of mushrooms (champignon preferrably, i picked up the wrong one) chopped
1 cup spring onions (chopped, i guess)
6 Petchay, chopped
3 Tablespoons powdered garlic
8 Tablespoons chili powder
5 Tablespoons hot sauce
1 teaspoon salt
1 chicken cube
1/2 cup of honey calamansi concentrate. (you can buy this at the groceries too, but i forgot the brand)
1/4 cup of honey calamansi concentrate (for marinade)
3 tablespoons vegetable oil
2 small packs of Tomato Sauce
Procedure:
Marinade the chicken in garlic powder, salt, honey calamansi concentrate and hot sauce. Massage in to chicken and leave alone for about 30-minutes to one hour.
Heat the pan at a high flame with oil and pan fry the chicken both sides until glazed. You can also omit everything else if this is what you prefer… The Marinade and the sauce can do well on its own by the way.
Add all the remaining ingredients in except the pechay. Keep mixing in low heat, until the baby corn is cooked. Once that is done, you can put the Pechay in. Don’t overcook, you want it crunchy like how leafy vegetables should be. Serve with Nido Soup or something and soda. Water is fine too. Mix it in cold rice, masarap yan. Pag hot, top on rice.
Cooking time: (Approx 1hr)
Enjoy!