Ingredients
- 1 kg Chicken Breast
- 3 L Water
- 1 whole Red onion, quartered
- 2 pcs Dried Bay Leaves
- 3 slices Ginger
- 1 tbsp Rock Salt
- 1 tsp Peppercorn
- 1 cup Vegetable Oil
- 1 cup Garlic, minced
- 1/2 cup Red Onions, chopped
- Annatto Extract (Annatto seeds in hot water)
- 1 tbsp Black Pepper Powder
- 1/4 tsp Turmeric Powder
- 1/2 cup Soy Sauce
- 1/4 cup Vinegar
- 1/4 cup Oyster Sauce
- 2 tbsp Caramba Chili Fuerte
- 1 tbsp Sugar
- 50 g Butter
Directions
- Boil the chicken breast, quartered onion, bay leaves, ginger, salt & pepper in a pot with water for 20 minutes at low to medium heat.
- Remove the chicken from the pot. Let it cool and dry, then shred the chicken.
- In a pan, stir-fry the garlic and chopped onions until translucent. Then pour some annatto extract.
- Start adding the shredded chicken into the pan. Add the pepper powder, turmeric powder, soy sauce, vinegar & oyster sauce.
- To add spice, pour about 2 tablespoon drops of Chili Fuerte or to your liking. Add the sugar & butter, then mix well.
- Cook at low fire for 30 minutes. Serve with rice.
