Friday, October 4, 2013

Chicken Thighs with Scallion and Ginger Sauce

Chicken Thigh with Scallion and Ginger Sauce
This is a great tasting savoury dish to go with any East Asian meal. The aroma just hits you when the plate of chicken lands on the dinner table. Makes you just wanna dive right in. This sauce goes great with chicken wings as well. Just adjust the cooking times accordingly. Both the wife and I enjoyed this dish. I will definitely make this again sometime soon. 

2 Chicken Thighs - cut into large chunks
4-5 stalks scallion/spring onion - roughly cut up
2-3 tablespoons ginger - skinned and roughly cut up
1 tablespoon cooking oil
1 tablespoon corn flour
Salt and pepper to taste
Sesame oil
Soya Sauce
White pepper

1. Marinate chicken thighs with 1 tablespoon of soya sauce, dash of white pepper, 1 tablespoon corn flour and 2 teaspoons sesame oil. Mix well and leave in the fridge for at least an hour.

2. To make the sauce, put all the scallion, ginger, 2 teaspoons soya sauce, 1 teaspoon sesame oil, with some white pepper in a food processor and blitz till you get a paste. Its alright if the texture is slightly grainy. Set aside in a large bowl.

3. Pre-heat your oven to 190 degrees celsius. Cook chicken on the oven for about 25 minutes. (Cooking time may vary depending on the size of your chicken chunks)

4. Remove the cooked chicken from the oven. Toss the chicken with the sauce in the large bowl and put it back in the oven for another 7-10 minutes. Just for the sauce to dry up a little and stick to the chicken.

5. Dish on the serving plates and serve immediately.

Note: for step 3, you stir fry instead of cooking in an oven if you prefer.

1 comment:

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