Chicken Fried Butter

ingredients

1 chicken, about 1 kg, cut into small pieces

2 tablespoons lime juice salt + a little smoother

50 g cornstarch, to grease

2 tbsp butter + 1 tbsp oil for sauteing

4 cloves garlic, crushed and finely chopped

1 onion, finely chopped

1 vertebra finger young ginger, thinly sliced

2 tbsp oyster sauce

3 tbsp soy sauce

1 tbsp tomato sauce

1/3 teaspoon pepper

200 cc chicken broth, bring to a boil

2 leeks, sliced ​​2cm thick oblique

1/2 tsp salt

1/2 tsp caster sugar

2 pieces lemon, halved

How to cook

Marinate chicken in lime juice and salt, smooth. Store in the refrigerator for about 15 minutes. Marinate the chicken with cornstarch thinly. Set aside.

Heat enough oil by adding 1 tablespoon of butter. Fried chicken (not at once) until cooked and golden browned. Remove and set aside.

Heat the butter and fry Minyang, saute garlic, onions, and chopped ginger, stir until fragrant. Enter oyster sauce soy sauce and tomato sauce, pour the broth (hot), stir until boiling.

Enter fried chicken, spring onion, add pepper powder, salt, and sugar to taste, stir. Reduce the heat, and cook, stirring frequently, until the flavors mingle. Turn off the fire, put the juice of lemon juice and stir well. Serve hot.