Spicy Chicken Sauté

Simple Malaysian dish for partially baked and then boiled chicken.

Ingredients:

1 piece of chicken weighing 1.3-1.6 kg 2 pcs crushed garlic cloves 150 ml vegetable oil 1 tbsp black pepper 1 tablespoon salt For the sauce: 600 ml water 50 ml dark soy sauce 25 g butter 4 pcs crushed garlic cloves 2 pcs large fleshy tomatoes 1 pcs onions 2 tbsp vegetable oil ground pepper salt freshly chopped chillies

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fried onions for garnish

Procedure:

1. Cut the chicken into 8 smaller pieces, make two deeper cuts in each and rub salt, pepper and crushed garlic into them
2. Spray with oil and put in the oven preheated to 190 °C for about 30 minutes, until the chicken is slightly brown
3. For the sauce, heat the butter and oil and fry the sliced onion and crushed garlic in the fat, add the chopped tomatoes, water, soy sauce and spices
4. Pour the sauce into a wok (large deep pan), add the chicken and fry it in the sauce on all sides
5. Slowly cook everything for about 20 minutes until the chicken is tender, stirring occasionally
6. Serve the chicken garnished with chopped chillies and fried onions.

Recommendation:

We usually serve cooked rice with this dish.