Malaysian Chilli Chicken

- 4 pieces Chicken Thighs (cut into bite sizes, washed and pat dry with kitchen towel) - 10 - 15 Freshly blended red chillis - 3-4 bulbs of garlic (crushed) - 4 pieces kaffir lime leaves - 1 tsp concentrated chicken stock / powder
- 1 lime (juiced) - 6 tbsp vegetable/canola oil - salt to taste

1. Place 4 tbsp of the oil in a wok or a deep saucepan 2. Add chicken thighs in the hot oil and fry until brown (no need to be 100% cooked). Remove from pan
3. Add the rest of the oil into the pan together with crushed garlic, blended chillis and 3 pieces of kaffir lime leaves. 4. Once the garlic and the chilli splits from the oil, return the chicken thighs to the pan and add chicken stock and salt to taste.
5. Stir the mixture until chicken is cooked. Add lime juice to taste 6. Serve the chilli chicken in a deep dish and garnish with the remaining piece of kaffir lime leave.
7. Best served hot together with steamed white rice.