Monday, 16 October 2017

Chicken Medallions in a Kicap Manis Dressing

Made with chicken breast, chicken stock, carrot, onion, peas, mushrooms, red and green pepper, chopped and deseeded red chilli, and Malaysian Kicap Manis sauce.

A chicken breast from the fridge was chopped laterally into medallions, and the pieces were stir-fried in sunflower oil at a medium heat until properly cooked. Partly under glass, this will take around twelve minutes, during which the pieces should be moved around the pan and turned.

Add the chopped vegetables, and stir-fry for a further ten minutes at a medium heat, Add boiling water, and the chicken stock. Turn the heat down to a low heat, and simmer under glass for a further fifteen to twenty minutes, stirring occasionally.

Serve hot, and drizzle the Kicap Manis over the top of the dish.

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