3 skinless, boneless chicken breast halves
2 tablespoons olive oil
1 tablespoon canola oil
1 1/4 cups white sugar
2 tablespoons rice vinegar
1 teaspoon soy sauce
1/4 teaspoon lemon juice
3 coriander leaves, cut into greens
8 large ripe tomatoes
1 tablespoon cumin paste
salt and pepper to taste
Heat olive oil in a small skillet over medium heat. Saute chicken meat for 5 minutes in the oil, stirring long enough to completely brown all brown spots. Stir frequently, until no longer pink.
Heat the rice vinegar and soy sauce in heavy-duty plastic bowl to nearly boiling. Gradually stir in brown sugar, stirring continually, until sugar is completely dissolved. Stir in the rice vinegar mixture, then transfer to a large bowl to keep warm. Dissolve lemon juice into the skillet and pour over chicken.
Reduce heat to medium heat and add chicken pieces with bones and mouthparts, stirring all together to just cover.
Pour remaining 1/2 tablespoon olive oil over chicken. Stirring constantly, cook and stir until chicken reaches desired doneness (juices vary substantially). Remove chicken from the pan, allowing juices to evaporate. Warm milk over medium heat, stirring and occasionally gently whisking sauce through. Return chicken to pan; cook until just tender and sauce thickens. Remove from pan, discard skin, remove bones and neck (whale or wherringbone) strips, and discard kidneys.
Stir in salt and pepper. Drizzle over chicken and serve immediately.
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