Yen Can Cook: Butter Sauce Chicken

I have half tin of evaporated milk sitting in my fridge for quite sometimes. So I start searching for recipes which I can use it up before its expiry date and I’ve found this ~ Butter Sauce Chicken. The butter sauce tasted fantastic, creamy, rich and savory, it is very versatile to works perfectly with all kind of protein such as chicken, fish, prawns or pork. I pair it with boneless chicken cube which is easier to be consumed by Sam as well as for my lazy hubby. (He don’t like chicken with bones =.=”)


Ingredients

2 boneless chicken thighs, cut into bite size

2 cloves of garlic, minced

50g butter

80g evaporated milk

2 sprigs of curry leaves

1/2 teaspoon sugar

Dash of pepper & salt

2 bird eye chili (I omitted)

Cooking oil

Marinade

1 teaspoon sesame oil

1/2 teaspoon salt

1/2 egg, slightly beaten

1.5 tablespoons of cornstarch

Dash of pepper

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Step 1: Marinade the chicken cubes with the marinade for at least 30 minutes.

Step 2: Deep fried chicken till golden brown, set aside.

Step 3: Heat oil in a work, saute garlic, curry leaves and bird eye chili. Add in butter then evaporated milk. Bring to boil and thicken.

Step 4: Add in chicken cubes (Step 2)

Step 5: Season with salt, pepper and sugar. Serve.

 

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HAPPY COOKING!

 

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