You will need:
Chicken breast (I used 2 pounds)
2 tbsp veg. oil
½ cup water
For chicken marination I used (note that you can modify the quantities to your taste, and you can add/remove any ingredient):
2 tbsp Lemon juice
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp flour
ginger powder
salt
black pepper
For the caramel sauce:
½ cup sugar (white or brown)
Directions:
- Cut the chicken in medium size cubes.
- Marinate the chicken for at least two hour before start cooking.
- Heat oil in a large frying pan over medium heat.
-
Add chicken, stir until they are golden brown. Remove all but a little
(about 1 tbsp) of fat from the chicken pan. Add water and simmer until
chicken is almost cooked around 15 minutes.
-Meanwhile prepare the
caramel sauce. Heat a small skillet over medium heat. Add the sugar.
Cook until the sugar starts to melt and turn brown, about 5 minutes.
- Stir the caramel sauce in chicken and cook until the sauce is thickened and sticky and chicken is tender, about 10-15 minutes.
- Serve with steamed jasmine rice.
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