½chickenchopped into smaller chunks, or 6 large chicken wings, wing tips removed and cut in half
6garlic clovescrushed lightly
2spring onion stalkschopped into 1-inch lengths
1large onionfinely diced
1red chillisliced, for garnishing (optional)
1sprig corianderchopped, for garnishing (optional)
¼tspcrushed black pepper
3tbspsweet chilli sauce
½tbsplight soy sauce
Wash chicken pieces thoroughly and pat dry with paper towels. In a deep bowl, coat chicken pieces with marinade spices. Set aside for at least half an hour.
In a clay pot or casserole dish, heat up oil over medium fire till hot. Fry crushed garlic cloves till it turns fragrant and starts to brown lightly. Add diced onions and stir fry together till onions start to soften, about a minute. Add chopped spring onions and fry the mixture for 15 to 20 seconds.
Add chicken pieces, and stir fry till chicken starts to turn colour and is slightly cooked on the surface. Add seasonings, stir to mix well and bring mixture to boil. Then reduce heat, partly cover the pot or dish with its lid, and let simmer for at least half an hour or longer, depending on how tender you like your chicken.
If the braising liquid reduces too quickly before the chicken is tender enough, or if you like your dish with more sauce or gravy, add more water, a little at a time. The liquid should be saucy but not watery. If you like your chicken a little on the dry side, let simmer till braising liquid is significantly reduced. Do a taste test - if a little salty, add sugar or if a little sweet, add salt in sprinkles till your desired taste.
When done, dish out the chicken with sauce onto a serving plate, and garnish with some freshly sliced red chilli (seeds removed) and finely chopped coriander leaves. Serve hot.