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.