Monday, May 10, 2010

Carmelised Onions Tumeric Chicken

Today, I am making this quick chinese style chicken with just onions. Gregg and I are craving for jasmine steamed rice, so I am thinking of cooking some chicken and re-stir fried the leftover Buddha delight from Asian Wok (a Malaysian restaurant near us). Also, we loved fried capers.


2 medium size Chicken Breast - cut into cubes or chunk size
1 teaspoon Tumeric powder
1 large onion - sliced
1 teaspoon sugar
salt to taste


1. Heat a non-stick pan with some cooking oil, prefer medium to high heat. Cook the onions first, half way cook.
2. Then put in the chicken and salt, stir fried for a min or two.
2. Add in tumeric and sugar, further stir frying it for another minute until the onions turning brown and carmelised. Add some more salt to taste.

"Anda Boleh"

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