Contributed by : Vivien Tan

Chicken with Dried Chillies

Here's a recipe which I find is very popular. It has been adapted to suit 
my family's taste buds. Guess others might need to reduce the amount 
of chillies used. 

1 chicken (or use chicken thighs) - debone and slice 
20 - 30 dried chillies 
(the big dark colored ones - I think they are called oil chillies) 
4 garlic - slice fine 
4 slices ginger 
1/2 tsp cornflour 
dash of pepper 
1/2 tsp sugar 
1 Tbs soy sauce 
Chinese wine 

Sauce : 
    1 tsp cornflour 
    8 Tbs water 
    2 Tbs dark soy sauce 
    1 - 2 Tbs sugar 
  
  

- Season chicken with salt and all the ingredients listed above (not the sauce) 
for half an hour 
- Put 5 Tbs oil in the pan and fry the dried chillies till almost black and 
aromatic. 
- Add garlic and ginger slices halfway. Remove. 
Heat oil to fry the chicken for a few minutes until almost cooked before pouring 
in the sauce. Turn off heat as soon as the sauce starts boiling. 
- Spring onions, carrot slices or whatever you like can be added at the end of 
cooking time (to add colour and to stretch the dish if you are having more 
mouths to feed). 
- Leftovers can be used to make fried beehoon (remove the dried chillies and 
rinse them out in hot water which can be used as stock for the beehoon).