HONEY GLAZED CHICKEN

This is a very easy to cook chicken dish that is good with steaming hot rice and salad to make it a complete meal.

The preparation is easy and quick, with minimal seasoning.  You can also use chicken wings or any part of the chicken.  I prefer deboned chicken whole legs as it is not too oil compared to chicken wings.

The sweetness of the sauce is acceptable to me and goes well with rice.  You can serve it with freshly sliced tomatoes, zucchini or salad leaves.
I am very satisfied with this honey glazed chicken.  It was so good with a plate of rice and vegetables.  We had this with Watercress Soup. Sure would like to prepare this again soon.

Recipe adapted from my selected cookbook Yum Yum Magazine No. 102 [with slight modifications] for this month's Cookbook Countdown Event #11

Ingredients

3 pieces chicken whole legs - deboned with some skin, fats removed

150 - 200 ml water

Marinade

4 tbsp honey

2 tbsp oyster sauce

1/2 tsp salt

1. Combine chicken pieces with marinade.  Mix well and marinate for at least 2 hours.
2. Heat a non-stick wok, pan fry chicken pieces, skin side first until brown and slightly crispy.  Flip over to fry the meat side.
3. Pour in the marinade, add water.  Bring to rolling boil, then lower heat, cover and simmer until chicken is cooked through.
4. Remove cover and braised till sauce is reduced to the consistency preferred.
5. Dish up, garnish with freshly sliced vegetables.
   
   
   
   
   
   

I'm linking this post to Cookbook Countdown Event#11 hosted by Kitchen Flavours and Emily's Cooking [Makan2] Foray