Garlic-Tomato Chicken

[zhemao]

I've been trying some experimental dishes lately. Here's one of them that I haven't thought of a good name for yet.

Ingredients:

• Boneless chicken (I used thigh, but breast might also work)


• Onion


• Scallions


• Garlic


• Tomato paste


• Coconut milk


• Rice wine


• Soy sauce


• Salt


• Black pepper


• Chili pepper


• Vegetable oil

Directions:

1. Rinse the chicken and pat dry. Then slice into small pieces.


2. Add a teaspoon of salt, some black pepper, a splash of soy sauce, and a bit of rice wine to the chicken. Mix well and let it marinate for 10-15 minutes.


3. Chop onions into small squares.


4. Finely chop the garlic


5. Chop a scallion root into thin slices


6. Dissolve a spoonful of tomato paste in warm water. Then add a bit of coconut milk.


7. Heat up a pan on medium and add a bit of vegetable oil.


8. Add the onion, scallions, and garlic to the pan and stir until the onion and garlic slightly brown.


9. Turn the heat to medium high and then add the chicken. Stir until the chicken turns color.


10. Add the tomato-coconut mixture and stir to mix evenly. Turn the heat to medium low, cover, and then let simmer 1-2 min. until the meat and onions are fully cooked.


11. Uncover and turn the heat back to high.


12. Add a bit of chili pepper.


13. Reduce the liquid, making sure to stir so as to avoid burning.


14. Turn off the heat and serve

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