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454g chicken thighs, 1 onion, 2 cloves of garlic, 13g ginger, 10 red chili peppers, 3T oil, some coriander.

(1) 1t cornstarch, 1/2t salt
some ground black pepper.
(2) 1t cornstarch, 30ml water.
2t paprika, 1t ground cumin.
(3) 2T fish sauce.
(4) 1/2t curry powder.


1. Rinse chicken thighs; Cut into pieces; Marinate in seasoning (1) for 100 minutes
2. Peel, rinse and cut ginger into strips.
3. Rinse red chili peppers and drain.
4. Rinse coriander and discard most of the stems.
5. Peel, rinse and mince garlic.
6. Peel, rinse and cut an onion into strips.
7. Add seasoning (2) to a bowl; Stir till well mixed.
8. Add 1T oil to a skillet; Heat over a high heat; Turn to a low heat; Add the onion; Stir-fry over a low heat till soft; Set the onion aside; Add the chicken and 2T oil; Turn to a medium heat; Cook over a medium heat for 1 minute without stirring; Stir-fry the chicken till the chicken is opaque; Add seasoning (3), the garlic and the ginger; Stir-fry over a medium heat for 30 seconds; Add the red chili peppers; Stir-fry over a medium heat for 3 minutes; Stir in seasoning (4); Stir-fry over a medium heat for about 1.5 minutes; Stir in the seasoning (2); Stir-fry over a medium heat till the chicken is cooked (roughly 2-3 more minutes); Turn off the heat; Arrange in a serving plate; Garnish with the coriander.