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1
Trim the fat from the chicken thighs and wash them with cold water
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2
Drizzle some lemon juice on the chicken thighs
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3
Heat non stick skillet and fry the chicken on medium to high heat. Do not use any baking product just turn regularly
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4
When chicken is nice and brown remove from the skillet
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5
Warm a Dutch oven or enamel pan and add the vegetable oil. Add about 3/4 of the onion and all of the garlic and slowly turn them a golden brown on medium heat
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6
Add the ginger and continue stirring the mixture
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7
When nice and brown lower the heat to add the hot and soy sauce. Stir through quickly and add about a cup of water. Bring to the boil and add the chicken
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8
Simmer on medium heat for at least 30 minutes to let the chicken go nice and tender
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9
Add water when it reduces through cooking. Turn chicken regularly
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10
Boil water and add the green beans. Let it boil for about 10 minutes until cooked
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11
Drain the beans and warm a skillet with some oil. Fry the remainder of the onion and add the green beans. Warm through and add salt and pepper to taste
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12
Boil two eggs and extinguish with cold water when done
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13
Warm two rotis
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14
Plate up and serve
