

Ingredients:
1/2 Portion Of Chicken, cut into bite size
2 Tablespoons Of Kecap Manis
4 Pieces Of Kaffir Lime Leave, shredded 2 leaves
1 Tablespoon Of Oil
Sauce Spices
3 Candle Nuts (buah keras), pound into powder
1 Teaspoon Coriander Powder
1cm Fresh Ginger, finely grated
5 Shallots, peeled and finely chopped
1 red chilli, peeled and finely chopped
Methods:
1. Heat the oil in a non-stick pan, stir fry all the spices ingredients and the kaffir lime leaves until fragrant.
2. Add chicken and stir-fry for another 2 - 3 minutes or until slightly brown.
3. Pour in the kecap manis, allow to caramelise then add in about 50ml of water and cook until the chicken is tender.
4. Garnish it with extra shredded Kaffir Lime Leaves and Chillies and serve with rice.
Notes: You can also used chicken fillets or any other parts of the chicken for this dish.
Kecap Manis can be found in any local supermarket like NTUC or Cold Storage under the sauce department.

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