900 g striped chicken
Olive oil
5 dl 15 % cooking cream
Soy sauce
Curry
Black pepper
Garlic powder
Extra spicy sweet chilli sauce
Extra spicy garlic chilli sauce
 
1) Heat some olive oil up in a cast iron pan or wok
 
2) Fry the chicken on medium/high heat until it's cooked through, then on high heat,
continuously scraping the bottom of the pan with a metal object so that the stuff that burns
mixes with the chicken. The chicken should be very well done, borderline burnt. Add some black
pepper and curry while it's frying.
 
3) Add 5 dl of cooking cream, maintaining high heat. Let it steam off until it stops being all
runny and nasty. Remember to keep scraping the bottom, else the cream will burn. when it's
done, it should look like a thick, beige-ish brown witche's brew with big bubbles in it.
 
4) Add soy sauce, about 1 dl, until it turns really dark brown.
 
5) Add lots of extra spicy sweet chilli sauce, about 2 dl
 
6) Add lots of extra spicy garlic chilli sauce, about 3-5 dl
 
7) Add garlic powder until there's a white coat over all of it
 
8) Add black pepper until you can't see the garlic powder
 
9) Add curry until you can't see the black pepper
 
10) Mix the shit out of it until it's uniformly dark brownish.
 
11) Taste
 
12) Add more of everything, mix, taste, repeat. Adding more soy sauce will neutralise it if you
add too much of something. You should also add more soy sauce at this stage, I usually use at
least 2 dl of it. I never use any salt, all saltiness comes from the soy sauce and the curry.
Most of the taste comes from the garlic chilli sauce and garlic powder, so add more of those if
you want more taste and less infernal fires of doom.
 
13) It should be SERIOUSLY spicy when you take it off the platter. Like,
oh-god-my-mouth-is-full-of-deadly-killer-ant-bee-hybrids spicy.
 
14) Eat with jasmine rice. You can pretty much put the rice water on when the chicken is done
frying (end of step 2). That usually works out pretty good for me, time-wise. Consume with
milk, else you'll burn to death.