1/2 Kilo of Chicken Fillet (thigh part)
1/4 cup chopped garlic
1/4 cup chopped ginger
1/4 cup chopped spring onions
Kikkoman soy sauce
black ground pepper
Here's how I cooked it:
I sliced the chicken fillet into 2x2 size so it's easy to eat and the meat will easily absorb the taste of the spices. Mix the chopped garlic, ginger and spring onion into the chicken fillet, setting aside a teaspoon of each for the sauce. Put 2 tbsp. soy sauce, 4 tbsp. Kikkoman soy sauce, 4 tbsp. oyster sauce, half a teaspoon of sesame oil, sprinkle a pinch of ground pepper and 2 cups of water. Cover the pan and let it boil.
Mix the remaining spices together with a 4 tbsp. of oyster sauce, 2 Kikkoman sauce, 1 tbsp. soy sauce and half teaspoon of sesame oil. Stir the sauce mixture and sprinkle some black ground pepper, you may add some sugar if you want it to be a bit sweeter. Consistency shouldn't be too thick.
If the chicken is cooked already, remove it from the pan and place it in a serving bowl. You can use the broth to cook the rice for a more Hainanese feel and taste.
sorry for the dark image(",)
Looks like Adobo but doesn't taste like one, yet more flavorful (",)
Pour the sauce mixture over the chicken fillet. Serving is good for 5 to 6 persons.
So there you go, I have re-created another mouthwatering dish. Let me share this to you, I'm just so happy that my kids ate rice with the sauce, and they seldom eat rice, only at Teriyaki Boy's SukiBeef Teppandon. My recipe passed their taste buds. I will repeat this again. Thank you for your time, my dear readers.
Till my next Deli-Shoots recipe. Ciao!
Keep in touch!
Email me at email@example.com
Like whazz bloggin you and me on Facebook
Follow me on Twitter @mythinktanknet
Subscribe to my updates.