Cook Book Recipe

Ingredients:

2 chicken thighs
1 green pepper (capsicum)
5 red chillies
1-teaspoon each of chopped spring onions and ginger

Seasoning:
1-tablespoon sweet bean paste
1-tablespoon soybean paste
1-tablespoon soy sauce
1-teaspoon sugar

Method:

Rinse chicken and cut into pieces. Rinse capsicum and chillies, remove seeds and cut into pieces.

Stir-fry capsicum and chillies in hot oil for a few seconds, remove and drain.

Heat a little oil in a wok and quick fry spring onions and ginger briefly or until fragrant.

Add chicken, seasoning and ½ cup water, fry chicken until well done and tender.

Add capsicum and chillies, stir briefly, dish up and serve.

Rhythm Publishing House Sdn. Bhd.

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