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Tuesday, June 30, 2015


A dish so easy to cook yet so yummy to eat. You have all the 3 types of tastes in this awesome chicken dish. The sauce is sourish, sweet and savoury that is perfect spread over steaming hot rice.
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.
[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
  1. Heat a non-stick wok without oil, pan fry the chicken pieces [skin side first] until brown, then cover to cook for awhile.
  2. Flip over the chicken pieces to fry the meat side with the oil that has oozed out from frying the skin side until brown.
  3. 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.
  4. Dish up the chicken pieces. Sliced and place on serving platter.
  5. Pour sauce over chicken, sprinkle sesame seeds and garnish with spring onions [if using].
  6. Serve immediately over rice.


Veronica Ng said...

Yum! I think I like your combination of calamansi juice in the sauce.

Kimmy said...

Hi Veronica, I too think the calamansi juice gives the extra aroma to the sauce.

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