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Ingredients
- 450 gm Chicken, beef, lamb etc.cut into small pcs
- 1 tsp soft brown sugar
- 1 Tbsp. light soy sauce
- 1 Tbsp. Chinese rice wine
- 1 Tbsp. cornflour
- 3 Tbsp. seasoned oil
- 1/2 tsp minced garlic
- 1 med onion finely minced
- 2 Tbsp. mild curry pwdr Stock or possibly water
- 1 tsp salt
- 1 Tbsp. dark soy sauce
- 2 tsp chilli sauce
Directions
- Marinate the chicken/meat in the sugar, light soy sauce, wine and cornflour for 25-30 min.
- Heat the oil in a wok or possibly pot, lightly brown the garlic and onion over a low heat, add in the curry pwdr, mix and allow it to brown, then add in a little stock or possibly water to make a smooth paste by stirring constantly.
- Now add in the chicken/meat pcs and cook on a high heat for about 5 min, stirring constantly to prevent it from sticking to the bottom of the pan.
- Add in the salt, dark soy sauce and just sufficient stock or possibly water to cover; reduce heat, cover and braise till chicken/meat is tender and cooked through. Chicken takes about 25-30 min; pork and lamb need 45-50 min whilst beef will take 60-65 min.
- Finally add in the chilli sauce and blend well before serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 532g | |
| Calories 1177 | |
| Calories from Fat 795 | 68% |
| Total Fat 89.08g | 111% |
| Saturated Fat 16.6g | 66% |
| Trans Fat 1.05g | |
| Cholesterol 230mg | 77% |
| Sodium 4417mg | 184% |
| Potassium 1034mg | 30% |
| Total Carbs 28.79g | 8% |
| Dietary Fiber 6.9g | 23% |
| Sugars 8.26g | 6% |
| Protein 62.55g | 100% |
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