Butter & Ginger Chicken

Directions

1. 1
   Defrost Chicken, Cut into 2 inch porton.
2. 2
   Wash throughly and drain excess water using strainer.
3. 3
   On Medium heat, heat non-stick WOK and add 100 grams butter. Once butter is semi melted, add Ginger and stir for 30 seconds.
4. 4
   Then add splice shillies and stir for 30 secs. Now add Chicken to WOK, add salt. Stir Well and close lid for 1 minute.
5. 5
   Open and add Onions and Black Pepper and balance of Butter.stir Well. Lower Heat to Low/Med ad close lid. Cook for 5 minutes.
6. 6
   Open, you will see some water. Stir well and close lid for another 5 minutes.
7. 7
   Open, you will see Chicken semi cooked. Taste for Chilly and Salt. Adjust to your taste.
8. 8
   If they is water, then cook OPEN on low/Med heat. Keep stirring every 2 minutes. Careful it does not get burnt at bottom of WOK.
9. 9
   Water is burning off and Liquid is now becoming gravy. Stir well and if you think Chicken is cooked, close lid and leave aside for 5 minutes.