Ingredients

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.

scroll for more

Boem Boe Balli

Servings: 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)
(my spelling is probably atrocious on this... its pronounced: Boom Boo Bally
Put 4T of Vegetable oil in a large pot on medium-high heat. 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!!
Toss in chicken and Soy Sauce... toss in other ingredients and mix well.
Add in water till it covers all the chicken.
cook at medium heat for 1 hour.
Serve over rice.
(you can make this pretty warm!)