April 2, 2005
Breast of 2 chickens
One medium or two small onions
Two cloves of garlic
Fresh ginger root
Olive oil, corn starch, Angostura bitters, salt, sugar or Splenda
Bone, skin and dice the chicken breasts. Drain and set aside.
Peel and mince the onions. Set aside.
Peel and mince the garlic and the ginger root. Set aside.
Peel three one inch pieces of lime rind. Set side.
Pour a dash of olive oil into a deep pan and sauté the minced onions until transparent, a minute or two. Add a cup of water and let simmer for 10 to 15 minutes.
Add the minced garlic, the minced ginger root and the pieces of lime rind. Stir gently. Increase the heat and slowly add the diced chicken, stirring to keep the pieces from sticking to each other. Add water as needed. Add salt to taste. Once the mixture is boiling, reduce the heat and simmer for 45 minutes.
Juice one half of the lime. Add a small spoonful of corn starch, a dash of Angostura bitters and sugar or Splenda to taste. Mix well until the corn starch dissolves. Pour lime juice mixture into the chicken and stir gently until the corn starch thickens. Turn off the heat. Correct the seasoning.
Serve with fresh noodles.
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