Bhutanese Chili Chicken with Ema Datshi

1.Heat the vegetable oil in a large skillet or wok over medium-high heat.

2.Add the sliced onion and sauté for 2-3 minutes until translucent.

3.Stir in the minced garlic and ginger, cooking for an additional 1 minute until fragrant.

4.Add the chicken pieces to the skillet, seasoning with salt. Stir-fry for about 5-7 minutes until the chicken is browned and cooked through.

5.Incorporate the dried red chilies and bell pepper into the skillet, cooking for another 2-3 minutes until the bell pepper is tender.

6.Pour in the chicken broth, bringing the mixture to a simmer. Allow it to cook for 3-4 minutes to meld the flavors.

7.Reduce the heat to low, then stir in the grated cheese and heavy cream, mixing until the cheese is melted and the sauce is creamy.

8.Add the soy sauce and fish sauce (if using), adjusting seasoning with salt as needed. Cook for an additional 2 minutes, stirring gently.

9.Remove from heat and garnish with fresh cilantro before serving.

10.Serve hot over steamed rice for a complete meal.