I found that when I was testing the sauce, I didn't really like what I think was the sour? Yes, I think it was sour, taste it left on my tongue. I added some salt and it balanced it out, making it taste delicious. To me, the taste of the dish reminds me of the taste of Thai food.
- oil
- 1 tablespoon Worcestshire sauce
- 1 teaspoon soy sauce
- 1 teaspoon sugar
- 500g chicken, chopped
- salt and pepper
- 3 shallots, sliced
- 415 ml coconut milk
- 1 tablespoon lime juice
1. In a bowl, combine 1 tablespoon of oil, 1 teaspoon of Worcestshire sauce, the soy sauce, and 1/2 teaspoon of sugar. Add the chicken and set aside for 1 hour.
2. After an hour, cook the chicken with salt and pepper and the shallots until browned and cooked. Transfer to a plate.
3. To the same fry pan you removed the chicken from, add the coconut milk, lime juice, the remaining 2 teaspoons of Worcestshire sauce and the other 1/2 teaspoon of the sugar. Bring to simmer and simmer until the sauce reduces to around 1/3. (around 5 minutes). Stir in the chicken and shallots and season. Warm through.
- oil
- 1 tablespoon Worcestshire sauce - 1 teaspoon soy sauce
- 1 teaspoon sugar
- 500g chicken, chopped
- salt and pepper
- 3 shallots, sliced
- 415 ml coconut milk
- 1 tablespoon lime juice
1. In a bowl, combine 1 tablespoon of oil, 1 teaspoon of Worcestshire sauce, the soy sauce, and 1/2 teaspoon of sugar. Add the chicken and set aside for 1 hour.
2. After an hour, cook the chicken with salt and pepper and the shallots until browned and cooked. Transfer to a plate.
3. To the same fry pan you removed the chicken from, add the coconut milk, lime juice, the remaining 2 teaspoons of Worcestshire sauce and the other 1/2 teaspoon of the sugar. Bring to simmer and simmer until the sauce reduces to around 1/3. (around 5 minutes). Stir in the chicken and shallots and season. Warm through.
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