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Ingredientes
- 1kg Chicken cutlets
- 1 med onion, large minced
- 50g Butter, unsalted
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 3 tbsp Lemon juice
- 3 pcs bay leaves
- 5 tbsp tomato paste/sauce
- 2 tbsp brown sugar
- 1 pc Chicken cube
- 2 Star anise (optional)
- 5 small potatoes, peeled and halved
- 4 cups water
- Canola oil
Direcciones
- Pour cooking oil to cover the bottom of the pot and heat on medium-high
- Fry the chicken pieces in small batches until all sides are browned.
- Turn down the heat to low and pour out most of the oil, leaving approx. 1-2 Tbsp in the pot.
- Add the onions to the pot and stir for around 30 seconds
- Add the butter and put the pot back onto the heat to allow it to gently melt
- Once the onions are translucent, add the bay leaves and crushed garlic and stir fry to blend together
- 8. Add the tomato paste and turn the heat up to medium. Stir and fry the tomato paste for around 1 minute.
- Add the soy sauce, brown sugar, lemon juice and chicken cube and fry for around 1 minute.
- Taste the sauce to ensure it’s properly seasoned and well balanced at this stage as this will be close to its final consistency. It should be mildly sweet, tangy and well seasoned, though not salty.
- Add the browned chicken pieced back into the pot along with the peeled potatoes and toss in the sauce to coat all sides.
- Pour enough water to barely cover the chicken and potatoes and add the star anise.
- Turn the heat on high, stir the contents gently until they’re well combined and then cover with the lid.
- Once the sauce begins to boil, turn the heat down the low and simmer until the potatoes are just tender.
- Reduce the remaining liquid until it becomes a thick sauce
- Transfer onto a serving dish.
