chicken meat

spicy hot (chili pepper hot)

to mix

chicken

tical (unit of measurement for weight)

light soy sauce

tablespoon

ginger

slice

garlic

onion

classifier for garlic, onions

red chili powder

teaspoon

half

oil

half

to halve

to clean

a little

to evaporate

to boil

to remove meat

to put, keep

frying pan

to saute

be cooked

to crush (hit) with flat of knife

golden yellow color

fried onions

to pour off; remove from top of liquid

to take

remaining oil

to cook chili oil

smell

to disappear

to pour

be lightly salted

be salty

taste

to put in

thinly

cut

to wash

to squeeze

sourness

lemon juice

all

be just right

to set aside

to prepare dish

cilantro

in sprigs

prettily

to put on top

to prepare, fix (dish, meal)

to quarter

to sprinkle (salt, powder, sugar)

brown

be immersed in a liquid

to come to a boil

to reduce

to cover