Tested Recipe with Slight Adjustment Adapted from Eric Low
2 tbsp oil
2 tbsp spice paste
4 tbsp chilli paste
8 pcs kaffir lime leaf (shredded) (reserved some for garnishing)
1 tsp coriander powder
300g boneless chicken thigh (cut into bite-size pieces)
1 tbsp kicap manis
4 tbsp calamansi juice
½ tsp salt
1 ½ tbsp sugar
3 cherry tomatoes (halved)
½ red chilli (sliced diagonally)
- Heat up 2 tbsp of cooking oil in a skillet, stir-fry spice paste, chilli paste and shredded kaffir lime leaf until fragrant.
- Add in coriander powder and chicken. Continue to cook and let the chicken brown slightly. Add in kicap manis. Allow to caramelise and cook until the chicken is tender.
- Add in lime juice, salt and sugar to taste.
- Dish out to a serving bowl, garnish with cherry tomatoes, red chilli and shredded kaffir lime leaf. Serve with steamed rice.