Wednesday, 23 January 2013

Chicken Tempra (Re-post)

I have posted this recipe earlier when I cooked this for the last year Mid-autumn festival reunion dinner.  Since everybody liked it very much, I am planning to cook this for this Chinese New Year when I am back home to my mum's house for the celebration.  Then, it crossed my mind that I can actually re-post this for Sonia's blog event on Chinese New Year Delights 2013.

For those who have participated in Yummy Little Cooks's event on Malaysian Food Fest (Melaka Month), I am sure they are very familiar with this simple and yummy nyonya dish.  However, those who haven't try it, do give it a try and you will not regret!  And you will thank Cindy for this very delicious dish!


Ingredients :



- 1 whole chicken (washed and cut into pieces and marinated with jintan manis)
- 1 big onions (washed and sliced)
- 1 bombay onion (washed and sliced)
- garlic (finely chopped)
- ginger (washed and crushed)
- 2 bird's eye chilies (cili padi - chopped)
- cooking oil

Seasonings : (to taste)
- Fennel powder (jintan manis) - I used it to marinate the chicken

- Caramel sauce
- Soy sauce
- Salt
- Brown sugar (I used 5 tablespoons)
- Water (mixed with brown sugar, add enough water to cover the chicken and you would not regret cos' the gravy is very yummy)
- 1/2 cup of lime juice

Method :




 

1) Heat oil in a wok or pan. Fry onions till fragrant. Then, add ginger, garlic and chili. Fry until aromatic.

2) Add in marinated chicken and stir fry for a while.

3) Add in seasonings and water except lime juice. Cover and let it simmer over medium low heat until the chicken is cooked and tender.

4) Lastly, add lime juice. Stir and mix well.

5) Dish out and serve.



I am submitting this post to Chinese New Year Delights 2013  hosted by Sonia aka Nasi Lemak Lover.



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