|Chicken Thigh with Scallion and Ginger Sauce|
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
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.