Chicken (boneless) – 250 gms
Onion – 1 (chop into small)
Garlic chopped - 1 tbsp
Pepper corns – 1 tbsp.
Salt – a pinch
Oil – 1 tbsp
Plain flour – 1 tbsp
Light Soya sauce – 2 tbsp
Garlic chopped – 1 tbsp
Pepper corns – 1 tbsp
Water – ½ cup
Oil - 1 tbsp
Wash and cut chicken into small pieces.
Heat a wok with 1 tbsp of oil, add chopped onions and fry until soft.
Add chopped garlic and fry for a minute. Crush peppercorns and add. Fry for a minute.
Add chicken, salt and mix well. Cover with a lid and cook until tender.
Transfer the chicken into a serving bowl once done.
Add plain flour to water and mix without any lump.
Heat a wok with 1 tpsp of oil, add chopped garlic and fry for a minute.
Crush peppercorns, add it and fry for a minute.
Add soya sauce, and then plain four mixed water. Stir continuously, reduce heat once it starts thickening. Stir for 30-40 seconds on medium heat and remove from fire.
Pour the sauce on the chicken and serve hot with rice.