Chicken Chill Singaporean by Zubaida Tariq

Ingredients:

• Chicken fillet 4
• Chopped garlic 4
• Chicken stock 1 cup
• Corn flour 3 tbsp
• Salt to taste
• Soya sauce 3 tbsp
• White vinegar 2 tbsp
• Chopped green chilies 12
• Sugar 1 tsp
• Oil 2 tbsp
• Sesame seed oil 1 tsp

To Boil Chicken:

• Garlic 4
• Black pepper 4
• Water 3 cup

For Fried Rice:

• Boiled rice 2 cups
• Eggs 2
• Yellow food color 1 pinch
• Chopped capsicum 2
• Chopped green onion 1 cup
• Soya sauce 2 tbsp
• White vinegar 2 tbsp
• Salt to taste
• Garlic 4 cloves
• Sesame seed oil 1 tsp
• Oil 1/2 cup
  

Method:

1. Put garlic, black pepper and water in chicken and boil it.
2. When it boils, take out chicken from water, make long long parchay and use water for stock.
3. Now mix parchay with 1 tbsp soya sauce, 1 tbsp vinegar, sugar, salt and corn flour and leave for 5-10 minutes.
4. Heat oil in wok, fry chopped garlic until golden brown and put chicken.
5. Also add 2 tbsp soya sauce and 1 tbsp vinegar and roast it nicely.
6. When water dries, put chicken stock.
7. Keep some stock.
8. Stock boils, mix corn flour in cooled stock and put in chicken.
9. When sauce is thick, stir fry green chilies in separate frying pan with some oil and add in chicken.
10. Then put sesame seed oil and serve with hot hot fried rice.
11. For fried rice: Mix yellow color in eggs and beat it.
12. Heat oil in wok, fry garlic until golden brown and add eggs.
13. Stir it fast and so that eggs becomes pieces.
14. Now put capsicum.
15. After 2 minutes, put rice, soya sauce, vinegar and sugar and stir fry in nicely.
16. Then put sesame seed oil, put green onion and serve it.