|150 g||Chicken meat, sliced|
|1 stalk||Curry leaves|
|1||Onion, halved and cut into rings|
Ingredients A: marinade
|1 tsp||Light soy sauce|
|1 tsp||Oyster sauce|
|1 – 2 tbsp||Corn flour|
|1 tbsp||Dried prawns, soaked and chopped|
|1 clove||Garlic, chopped|
|3||Bird’s eye chilli, chopped|
Ingredients C: seasoning
|Dash of||AJI-SHIO® Flavoured Pepper|
|Dash of||AJI-SHIO® Flavoured Black Pepper|
|1 tbsp||Oyster sauce|
|1 tbsp||Curry powder|
- Marinate chicken with marinade (A) for at least 20 minutes. Deep-fry in hot oil until golden brown. Dish out and put aside.
- Leave 1 tbsp oil in the pan and sauté ingredients (B) until fragrant. Add in curry leaves, star anise and seasoning (C). Fry briefly then put in onion rings and stir-fry briskly.
- Pour in water and simmer for a while. Add in fried chicken and toss well to combine. Dish out and serve with the rice in bento boxes.