This is a very easy to do dish that takes about 20 minutes to cook and less than 15 to prepare. It can be served with Ugali or Potatoes of any form. You can add coriander after the dish is ready to garnish and for presentation. Also the best pieces for this recipes are around the thigh and drumstick area.

Ingredients

• 6 Chicken Pieces
• 5 tablespoons of soy sauce (dark superior)
• Ginger (crushed)
• 2 cloves of Garlic (Crushed)
• 2 tablespoons of vinegar
• ½ teaspoon of salt
• 1 tablespoon of Oil
• 3 tablespoons of fine Brown Sugar
•  2 onions
•  2 capsicums (Not colour specific)

Kitchen Wares

• Fridge
• Stirring spoon
• Saucepans
• Mixing bowls
• Measuring spoons

Directions

1. Place the chicken pieces in a shallow bowl and add the soy sauce, vinegar, brown sugar and half the serving of ginger and garlic.
2. Mix this combination and leave in the fridge or a cool place over night.
3. Steam the chicken in a covered pan for 5 to 8 minutes until it is dry then remove from the cooker.
4. Place the remaining ginger and garlic plus the onions and capsicums with the tablespoon of cooking oil in a clean pan and place on the cooker for about 3 minutes then add the steamed chicken and salt then stir.
5. Continuously stir the mixture until it begins to stick on the pan

Dry fry chicken

• Serves: 3 People
• Prepare Time: 15 min
• Cooking Time: 20 min
• Calories: 700
• Difficulty: Easy

This is a very easy to do dish that takes about 20 minutes to cook and less than 15 to prepare. It can be served with Ugali or Potatoes of any form. You can add coriander after the dish is ready to garnish and for presentation. Also the best pieces for this recipes are around the thigh and drumstick area.

Ingredients

• 6 Chicken Pieces
• 5 tablespoons of soy sauce (dark superior)
• Ginger (crushed)
• 2 cloves of Garlic (Crushed)
• 2 tablespoons of vinegar
• ½ teaspoon of salt
• 1 tablespoon of Oil
• 3 tablespoons of fine Brown Sugar
•  2 onions
•  2 capsicums (Not colour specific)

Directions

1. Place the chicken pieces in a shallow bowl and add the soy sauce, vinegar, brown sugar and half the serving of ginger and garlic.
2. Mix this combination and leave in the fridge or a cool place over night.
3. Steam the chicken in a covered pan for 5 to 8 minutes until it is dry then remove from the cooker.
4. Place the remaining ginger and garlic plus the onions and capsicums with the tablespoon of cooking oil in a clean pan and place on the cooker for about 3 minutes then add the steamed chicken and salt then stir.
5. Continuously stir the mixture until it begins to stick on the pan

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