My gals love anything cooked with tomatoes - pasta, spaghetti, omelette, fried fish with blended tomatoes and big onions, tomato sauce on fried rice/noodles and even raw tomatoes. Early this week, I whipped out a tomato chicken dish, my first try ever cooking a tomato fried chicken dish and it turned out really well. My gals loved it and even my fussy, pernickety foodie hubby liked it.
Here are the ingredients:
2) About 2-3 large tomatoes
3) About 2-3 large onions
4) Lea & Perrin sauce
5) Tomato sauce
6) Pasta sauce
7) Mixed herbs
8) Soy sauce
9) A dash of brown sugar
Marinate the chicken with all the sauces and seasonings and set aside in the fridge for at least an hour.
First, brown the big onions. When they are soft and fragrant, throw in the chicken. Toss and turn the chicken for about 10 minutes.
Then add in the tomatoes and some tomato sauce. Continue frying for another 10-15 minutes. I had intended to put several tablespoons of tomato sauce but ran out of tomato sauce. So I found an alternative and added 1 huge tablespoon of pasta sauce.
Add water and cover the wok. Let the chicken cook/simmer for 15-20 minutes. Remember to toss and turn occasionally.
When the chicken is ready, half the chicken goes to a stainless steel bowl from the tiffian carrier. This bowl of chicken is for deep freezing.
And the other half of the chicken is dished out and served....
The ingredients used - tomato sauce (not in pic), Lea & Perrin sauce, pasta sauce, pepper, soy sauce, brown sugar and mixed herbs.