Boem Boe Balli Recipe

• 2 x Chickens cut into pcs (thighs, legs, breasts, etc) (optional, traditional 1 chicken and 2 pkgs of gizzards and hearts instead of 2 chicken)
• 1/2 c. Tomatoe ketchup
• 4 x Cubes bullion (knorr brand, otherwise, 6 cubes total) 2 beef, 2 chicken flavor
• 1/2 c. Kechap*
• 1/4 c. Soy sauce Fresh Ginger Warm peppers (the kind you sprinkle on pizza)... I use anywhere from 1/4 C to 1 full c. depending on who is eating it and how strong the peppers are.

1. *(This is thick sweet soy sauce, you can make it by taking 1/2 C soy sauce, 1/2 C molasses, 1 C. Karo Syrup, mixed.... it keeps well and you can use it in other oriental recipes)
2. (my spelling is probably atrocious on this... its pronounced: Boom Boo Bally
3. Put 4T of Vegetable oil in a large pot on medium-high heat.
4. Slice Ginger in slices which are easy to remove later (about 1/4 inch thick, about 2 -3 inches worth) Toss in peppers and stir then stand back (if it is to high of heat you will start coughing!
5. !
6. Toss in chicken and Soy Sauce... toss in other ingredients and mix well.
7. Add in water till it covers all the chicken.
8. cook at medium heat for 1 hour.
9. Serve over rice.
10. (you can make this pretty warm!)

chicken, ketchup, bullion, soy sauce fresh ginger

Taken from cookeatshare.com/recipes/boem-boe-balli-88627 (may not work)