I never follow recipes when I cook; I just follow my instincts and thankfully, most, if not all the time, everything has turned out pretty nice…like the chicken that I cooked the other day.
I did not want to steam it anymore as when I was posting my different variations of the dish, somebody was already grumbling already the other day, “Steamed chicken again!” So what I did was I defrosted the chicken and marinated the bite-size pieces with 4-5 tablespoons of soy sauce and two tablespoons of tomato sauce. Then I left it in the fridge while I went to my parents’ place all morning to babysit my bedridden mum.
When I came home in the afternoon, I heated up the wok and threw the chicken in to cook till the juices/oil came out. I kept stirring till those have dried up and the chicken had a nice brown colour. Then I added some water and threw in the following:
* one Bombay onion, peeled
* three slices of ginger
* two stalks of serai (lemon grass…in the absence of leek)
* two carrots, peeled and cut into chunks
* four potatoes, peeled and quartered
* one can of button mushrooms, halved
* one stalk curry leaves
* some chopped spring onions (as I did not have any daun sup or Chinese celery in the house).
I brought it to boil and let it simmer for a while till everything was cooked before I turned off the heat. It was ready to serve…
No salt, no msg added…and I was happy that it turned out to be very nice indeed. Perhaps, you would want to add some cornflour to thicken the gravy a bit but for me, it was fine the way it was.