Chicken Dragon

Ingredient

bone less Chicken thighs 4

Egg 1, softly beaten

Corn flour to coat

oil to profound sear

salt to taste

For Sauce:

Margarine - 2 tbsp

minced Garlic - 2 tsp

bean stew drops - 1 tsp

Tomato sauce - 2 tbsp

Lime juice - 1 tsp

singed Cashew nuts - 3 tbsp

Chicken stock - 1 glass Corn flour - 1 tbsp

MSG a squeeze

Sugar a squeeze

salt to taste

Method

Marinate the cubed chicken with the previously mentioned 'marination fixings' and put aside for 10 to 15 minutes.

Shallow sear the marinated chicken in enough oil until brilliant dark colored and firm.

Warmth a non-stick container over medium warmth, pour 1½ tbsp of oil utilized for fricasseeing.

Include the finely slashed ginger and garlic, saute till light brilliant.

Include red bean stew drops, saute for a couple of moments.

Include tomato sauce, join well.

Include soy sauce, let the sauce go to a slight bubble.

Include the fricasseed chicken pieces, consolidate well.

Let cook for some additional time until the point that everything has all around joined.

Topping with spring onions and cleaved cilantro.

Exchange to a serving dish and present with rice, noodles or roti.