Christmas Chili Chicken
Adjust the chili content to your taste but it's fair to say this chicken will always pack a punch. Best served with freshly steamed rice to soak up all the juices.
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Serves Serves 4
Ingredients
- 4 tbsp vegetable oil
- 8–10 whole bird’s-eye chilies
- 2 tbsp finely grated fresh root ginger
- 2 garlic cloves, finely chopped
- 2 onions, finely chopped
- 8 chicken thighs, boneless and skin removed, cut into chunks
- 2–3 tbsp dark soy sauce
- 2–3 tbsp white vinegar
- pinch salt
- 1 spring onion, finely sliced, to garnish
- freshly steamed rice, to serve
Method
- Heat the oil in a large frying pan or wok over a medium heat. Add the chilies, cover and cook for 3 4 minutes, or until blackened. Stir in the ginger, garlic and onions and cook uncovered for 10 minutes, or until softened, being careful not to burn the garlic.
- Add the chicken and cook for 8 10 minutes, or until just cooked through. Stir in the soy sauce, vinegar and a pinch of salt, if needed, and simmer for 1 minute.
- Place the chicken on a serving platter, sprinkle over the spring onions and serve alongside freshly-steamed rice.
