Cook time: 20 mins
Yield: 2 to 3 serves
Ingredients:
- 240 gm chicken breast, julienned
- 3 to 4 tomatoes (about 300 gm), cut into chunks, deseeded
- 20 gm brown sugar slab (片糖), chopped into smaller pieces
- 1 tsp minced garlic
- 1 Tbsp tomato ketchup
- 1/2 cup water
- a dash of salt
- 2 tsp light soy sauce
- 1 tsp Shaoxing wine
- 1 tsp sugar
- 1 tsp cornflour
- pepper, to taste
- salt, to taste
- 1 teaspoon light soy sauce
- 1/2 teaspoon corn flour
- 1 Tbsp water
- Rinse chicken and drain well. Slice crossways into thin 4cm (1 1/2 inch) lengths. Mix with marinade for at least 10 minutes. Cut tomatoes into chunks and spoon out seeds inside. Rinse and drain well.
- Heat 2 tablespoons of oil in a hot wok (or saucepan). Add chicken and cook until brown. Set aside.
- Add some oil in wok, sauté minced garlic until aromatic. Add tomatoes, sprinkle a dash of salt, and briefly stir fry. Pour in water, add sugar, ketchup and stir well. Cook until tomatoes softened, but don’t overcook them. Make sure the sugar completely dissolves well. Toss back chicken. Add thickening and cook to the consistency you preferred. Dish up and serve hot with rice.
- Brown sugar slab is available at Asian grocers.
©2024 Christine's Recipes - https://en.christinesrecipes.com/
