Monday, March 15, 2010

Sweet Chili Prawn Chicken Chunks


Isn't that glaze gorgeous? I like playing around with leftovers. The secret to recycling food and experimenting is a pantry full of seasonings and odd items - sesame seeds, grated cheeses, a pack of cream, tamarind sauce and in this case, mirin and Malaysian chili prawn.

This was our dinner last Friday night. Boys can do this. It's so easy. Cut a large chicken breast fillet into chunks. Fry. When the chicken is done, add some garlic. Oh, be sure to fry the chicken in high heat to retain its moisture. When the garlic is a bit brown, add some Kikkoman, enough to cover half of the chicken. Let this simmer for 1 minute. Add some mirin, about 3T. Stir and let simmer until half of the liquid has evaporated. Remember to stir from time to time to avoid burning. Drizzle some honey. Mix. Add 2 heaping tablespoons of chili prawn. Mix well until all the pieces are coated. Turn off heat and serve with rice. 

Oh,, my. This tasted like barbecue with an Asian twist! MF loved it and so did I! 

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