Green Chilli Chicken

Saw this recipe on Cheah's blog - No Frills Recipes and truly all the recipes on her blog are no frills recipes :)  This dish reminded me of what my grandma used to cook , of course , hers is much better than mine.  Too bad, I was too young then to learn from her :(   I was inspired by Cheah and her green chilli chicken dish which is too hard to resist thus I have to cook it but I omitted the fermented beanpaste - ' tau cheong ' coz I forgot to replenish the bottle :) I tweaked it with black pepper instead and it tasted just as good. 

This dish is delicious and typical home dish...with lovely taste and the aroma from the green chilli is strong and the combination of ingredients is heavenly. This is indeed a lazy man dish. Easy to whip up and yet taste good. Great for busy people like me. These chicken fillets are actually left overs which I bought for Josh for his muscle building diet. I prefer the whole chicken when cooking this dish. I love them with bones still attached.  Chicken fillets are not for me :)   So as not to waste the remnants fillets in the freezer, I cooked them in Green Chillies for the WB.  I am basically a fish eater :)

Love it with a bit more gravy , so mine is slightly different from Cheah....hop over to her blog and get the original recipe .

Green Chilli Chicken - adapted from No Frills Recipe

Ingredients

• 600 gm free-range chicken, skin removed, cut into bite size
• 5 green chillies, seeded and cut into small pieces
• 1 small knob young ginger, cut
• 12 shallots - cut
• 1.1/2  tsp tau cheong, preserved bean paste
• 1 tsp each of :  sugar, salt and oyster sauce
• 1/2  tsp dark soya sauce
• 3/4 cup water
• 1.1/2  Tbsp oil

Preparation

1. Wash the chicken pieces and season with a teaspoon salt, set aside.
2. Blend the green chillies, garlic, shallots and ginger.
3. Heat up the wok with the oil and saute the blended ingredients.
4. Add in the tau cheong, dark soya sauce, oyster sauce and sugar, simmer for a while.
5. Mix in the chicken pieces, stir-fry and add in 3/4  cup water.
6. Cover and cook on medium low heat till chicken is tender, about 20 mins.
7. Remove cover and let the gravy dry up a little, test for taste.
8. Dish up on serving plate and serve hot with rice.