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2 lb. chicken breasts
2 medium onion, grated
1 clove garllic, minced
2 Tbsp. soy sauce
2 tsp. chili powder
1 stp. turmeric
1 stp. ginger (powdered)
1/2 cup vegetable oil
1 cup water
Boil chicken breasts just until meat comes away from bones. Revomove meat and cut into 1-2 inch pieces. Combine chicken, onion, garlic, soy sauce, and seasonings in saucepan. Blend thoroughly. Stir in oil and water. Cover and cook over medium heat until chicken is tender, about 30 minutes. Serve over fluffy, white rice using about 1 or 1-1/2 cup cooked rice per serving.
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