Steps to Prepare Ultimate Chicken in sauce

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The ingredients needed to make Chicken in sauce:

1. Prepare 1/2 kg chicken
2. Make ready to taste Salt
3. Prepare 1 tspn paprika
4. Make ready 1 tspn vinegar
5. Prepare 1 tspn garam masala
6. Take 2 tbspns cooking oil
7. Take 2 onions
8. Take 3 tomatoes
9. Make ready 1 green capsicum
10. Get 1 tbspn tomato ketchup sauce
11. Get 1 tbspn honey
12. Make ready 1 tbspn chilli ketchup sauce
13. Prepare Bunch coriander
14. Make ready 1 tbspn honey

It is considered as a siu mei dish in Hong Kong. Another Cantonese dish, white cut chicken, often served with soy sauce dip, is more savoured for the taste of the meat. This recipe for Chinese chicken with oyster sauce delivers the dish—without you needing to call for Oyster sauce is made from oyster juices, salt, sugar, soy sauce, and sometimes it's thickened with. Whether you go the classic buttery hot-sauce route or the sticky fruit-glazed or Asian-sauced route, hot wings are the ultimate messy.

Instructions to make Chicken in sauce:

1. In pan boil your chicken with salt, garam masala,paprika and black pepper for twenty minutes
2. In a separate pan with 1 tspn cooking oil, pan fry the boil chicken with medium low heat until its evenly browned on both sides and set aside
3. Using the same pan,add 1 tbspn cooking oil,goldenfry the onions,simmer the tomatoes and capsicum then add vinegar,honey and hot ketchup sauce once they're tender
4. Sprinkle your chopped coriander, serve on plate and glaze your tomato ketchup on top to result into a hot and sweet chicken

This recipe for Chinese chicken with oyster sauce delivers the dish—without you needing to call for Oyster sauce is made from oyster juices, salt, sugar, soy sauce, and sometimes it's thickened with. Whether you go the classic buttery hot-sauce route or the sticky fruit-glazed or Asian-sauced route, hot wings are the ultimate messy. Chicken breasts cooked in a creamy garlic parmesan cream sauce. Garlic and parmesan are a match made in. Soy Sauce Chicken or "See Yao Gai" is a quintessential Cantonese favorite, found hanging under heat lamps in many Chinatown restaurant windows.

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