Chinchalok Chicken
Tender chicken thigh meets fermented shrimp paste in this fragrant wok dish. You probably have everything else already. Get the simple steps and serve it...
Servings: 4 servings
Calories: 250kcal
Equipment
- wok
Ingredients
- 250 g chicken thigh , deboned and cut into strips
- 1 tsp sugar
- 2 tbsps Chinchalok or salted shrimps
- 2 tbsps oil
- 2 stalks lemongrass , bruised
- 2 large onions , peeled and cut into wedges
- 2 cloves garlic , peeled and minced
- 125 ml water
- 1 tsp dark soy sauce
- 2 red chillies , sliced
- 2 green chillies , sliced
Instructions
- Combine chicken with sugar and chinchalok. Set aside to marinate for about 15 mins.
- Heat oil in a wok over a medium fire. Stir-fry lemongrass, onions and garlic till fragrant, about 1 min.
- Add chicken and stir-fry for another 2 mins.
- Add water, dark soy sauce and chillies. Stir-fry until chicken is cooked and sauce is thickened. Serve hot.