Makes a complete meal by just adding some veggie [fried or blanched according to individual preference]. I served it with a simple stir fried cabbage, carrots and broccoli.
How is the taste of this dish? My hubby says ‘Good’, me too.
Ingredients
[serves 3]
3 big deboned chicken thighs – fats removed but skin intact
Some toasted black and white sesame seeds
Some shredded spring onions – I omit cos’ I forgotten to buy
Seasoning [combine]
2 tbsp each of light soy sauce, oyster sauce, wine and sugar
3 tbsp calamansi [limau kasturi] juice
3 big deboned chicken thighs – fats removed but skin intact
Some toasted black and white sesame seeds
Some shredded spring onions – I omit cos’ I forgotten to buy
Seasoning [combine]
2 tbsp each of light soy sauce, oyster sauce, wine and sugar
3 tbsp calamansi [limau kasturi] juice
- Heat a non-stick wok without oil, pan fry the chicken pieces [skin side first] until brown, then cover to cook for awhile.
- Flip over the chicken pieces to fry the meat side with the oil that has oozed out from frying the skin side until brown.
- Pour in the seasoning sauce to boil until it is bubbly. Add a little water and continue to braise till sauce is bubbly again and slightly reduced.
- Dish up the chicken pieces. Sliced and place on serving platter.
- Pour sauce over chicken, sprinkle sesame seeds and garnish with spring onions [if using].
- Serve immediately over rice.
2 comments:
Yum! I think I like your combination of calamansi juice in the sauce.
Hi Veronica, I too think the calamansi juice gives the extra aroma to the sauce.
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