BBQ
RECIPES
CHILLI
CHICKEN
1.5
kg (3 lb.) chicken
Oil
for shallow frying
Cornflour
SAUCE
30
g (1 oz.) butter
1
onion
1
clove garlic
1/2
teaspoon Sambal Oelek’ (Indonesian
Chilli Mixture)
2
tablespoons tomato paste
2
tablespoons flour
2
cups water
1/2
cup dry white wine
Salt
and pepper
1
tablespoon chopped parsley
Steam
or boil chicken in usual way. Allow
to cool the cut into serving-size pieces.
Coat
chicken lightly with corn flour.
Heat
enough oil in large frying pan or wok to shallow fry.
Add
chicken, cook until golden brown, remove from pan.
Pour
off fat, add sauce to pan, bring to boil, then add chicken pieces, reduce the
heat and for simmer 5 minutes.
Just
before serving, add chopped parsley.
SAUCE:
Melt
butter in pan
Add
peeled and finely chopped onion, crushed garlic and Sambal Oelek (an
Indonesian Chilli Mixture).
Saute
until onion is transparent.
Add
flour and tomato paste, stir until smooth and cook for 1 minute.
Add
water and wine gradually - stir until smooth - stir until sauce boils and
thickens then reduce heat and simmer for 1 minute.
Season
with salt and pepper.
Serves
4 People.
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