Recipe
Chicken Thigh - 3 pcs
Chicken Thigh - 3 pcs
Sauce
Ginger - 4 slices
Ginger - 4 slices
Shallots - 4 pcs chopped
Garlic - 2 cloves crushed
Spring Onion - 1 stalk
Light Soy Sauce - 300 ml
Dark Soy Sauce - 2 tbsp
Rock Sugar - 40 g
Five Spice Powder - 1 tsp
Licorice Slice - 3-4 pcs
Water - 1 litre
Cooking Oil - 2 tbsp
Sesame Oil - ½ tbsp
Ginger & Spring Onion Sauce
Grate Ginger - 1 tbsp
Chop Spring Onion - 3 tbsp
Salt - ¼ tsp
Hot Oil - 2 tbsp
Mix well
Instructions
1) Preheat wok. Add in cooking oil. Stir fry ginger, shallots and garlic until fragrant.
2) Add in the rest of the ingredients and bring to a boil over medium heat.
3) Pour hot soy sauce onto chicken for 5 min. Then cover and simmer over low heat for 25 min*.
4) Remove chicken and let cool for 10 min. Brush sesame oil on skin. Chop into pieces.
5) Drizzle soy sauce over chicken.
6) Serve with ginger & spring onion sauce.
Note: *Simmer time for chicken depends on size of chicken. If one whole chicken will take around 40min.
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