KONG PO CHICKEN WITH RICE

Have been eating more often the Embryo rice which I bought and made simple especially in One Dish Meal like this.  This Kong Po Chicken dish is perfect with rice.  I added a stir fry vegetable dish in my plate but you can certainly substitute it with some sliced cucumbers according to your preference.

Great to prepare such meals in the comfort of your home instead of heading to the Cafes.

By the way, just sharing some benefits [obtained from some websites] of eating Embryo Rice [Rich in Vitamin Bs, E and calcium that aids in prevention of arthritis, edema and cancer].

My Kong Po Chicken tastes awesome, packed with flavours.  The sauce is savoury, sweet and spicy which is perfect with the rice.  The chicken cubes can be deep fried but I opted to pan fry them.  Do try if you like this kind of meals at home.

Ingredients

[serves 2-3]

1/2 a chicken breast [large size] - skin removed and cut cubes

1 green capsicum - seeded and cut wedges

1-2 large onions - peeled and cut wedges

3-4 dried chillies - soaked and cut sections

1/2 inch piece ginger - coarsely chopped

3 pips garlic - sliced

2 lady's fingers - cut sections [optional]

Seasoning [combined]

2-3 tbsp each of light soy sauce and sweet chilli sauce

1 tbsp oyster sauce

1/2 tbsp dark soy sauce

1 tbsp sugar

5 tbsp water 

1. Marinate chicken cubes with some light soy sauce, pepper and cornstarch for 20 minutes.  Pan fry or deep fried until firm and lightly brown.  Dish up.  
2. Using the same wok, remove excess oil.  Saute ginger, garlic and dried chillies until aromatic.  Pour in the combined sauce.  Bring to boil.
3. Add in the capsicum and onions, stir to mix well before adding the fried chicken cubes.  Stir to mix well and  add some water if preferred.
4. Bring to boil until sauce is thick.  Dish up to serve with steaming hot rice.