Flavor : sweet - sour - salty
Serve : 1 - 2 persons
Duration : 15 minutes
Tips : Use chicken bones boil for 30 minutes to make stock chicken.
Ingredients
1 bowl coconut milk
1 stalk lemongrass – smashed and chopped in half 1 slices galangal – thin sliced
2 kaffir lime leaves – torn quarter
2-3 small chilies - smashed
Tomato - bite size
1-2 mushroom – bite size
Onion – bite size
Chopped coriander and spring onion - for garnish
50 g chopped chicken
Seasoning
1 tsp sugar
2 tsp fifish sauce
1 tbsp lime juice
Preparation
1. Heat the coconut milk in a pot over high heat just until boiling. Then add lemongrass, galangal, kaffir lime leaves and chilies. Cook for 2-3 minutes.
2. Add chicken. Cook until the chicken turns white in color.
3. Add tomato, onion and mushroom. Cook for 2-3 minutes.
4. Low heat, add sugar, fish sauce and lime juice.
5. Add coriander and spring onion well before serving.
