-3 Chili’s Copped
-Boned, skinned chicken. Diced (200g)
-Onion 1/4 sliced
-Steamed rice (100ml)
Sweet chili sauce-
-Red wine vinegar
-Red Jalapeno mash
For making sweet chili sauce-
-Finley chop chilies and garlic.
-Add to blender with sugar, water and vinegar and blend until you have a smooth liquid.
-Simmer in sauce pan and slightly reduce.
-Make slurry with corn flour and water then add to sauce pan.
-Simmer and reduce until required constancy.
For making the chicken-
-Heat oil in a hot wok pan.
-Fry chicken in hot oil for 10min over high heat.
-Remove chicken from wok then add oil garlic and onion and fry for 3min.
-Return chicken to wok and add chilies ,sweet chili sauce, soy sauce and fish sauce.
-Fry for 10 min until cooked an serve hot.
For making rice-
-Bring 200 ml water to biol. -Add rice and salt.
-Cook for 10-15 min covered -Season to taste and serve hot.