Butter & Ginger Chicken

1. 1

   Defrost Chicken, Cut into 2 inch porton.

2. 2

   Wash throughly and drain excess water using strainer.

3. 3

   On Medium heat, heat non-stick WOK and add 100 grams butter. Once butter is semi melted, add Ginger and stir for 30 seconds.

4. 4

   Then add splice shillies and stir for 30 secs. Now add Chicken to WOK, add salt. Stir Well and close lid for 1 minute.

5. 5

   Open and add Onions and Black Pepper and balance of Butter.stir Well. Lower Heat to Low/Med ad close lid. Cook for 5 minutes.

6. 6

   Open, you will see some water. Stir well and close lid for another 5 minutes.

7. 7

   Open, you will see Chicken semi cooked. Taste for Chilly and Salt. Adjust to your taste.

8. 8

   If they is water, then cook OPEN on low/Med heat. Keep stirring every 2 minutes. Careful it does not get burnt at bottom of WOK.

9. 9

   Water is burning off and Liquid is now becoming gravy. Stir well and if you think Chicken is cooked, close lid and leave aside for 5 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.