Ingredients:
Marinade:
Pigeon breast 1 chicken/2 kg
Soy sauce a few tablespoons
Vinegar 1 tablespoon
Add a little salt
Pepper black 1/2 teaspoon
For sauce:
Minced garlic 2 tablespoons
Tomato puree 1 cup
Chicken broth 400 ml
Vegetable oil 2 tablespoons
Vinegar 1/ 2 cups
Soy sauce 2 tbsp
Salt 1 tbsp.
Crushed red pepper 2 tbsp.
A pinch of red food
Catsup 2 tbsp.
Status Change Instructions:
Cut chicken breast into cubes, dip in soy sauce, vinegar, salt and black pepper. Let stand for thirty minutes.
Heat oil in a pan, saute garlic until fragrant, add marinated chicken and sauté until the water dries up.
Add the tomato paste and cook for one minute, then add the chicken broth, chopped onion, and bell pepper.
Bring to a boil, add vinegar, soy sauce, red pepper, salt, ketchup and red food coloring, mix well and bring to a boil.
Dissolve a little cornstarch in water and then add cornstarch to the sauce to make a thick sauce, put on high heat.
Check the consistency of the sauce; Now pour the sauce into the bowl and serve with rice.