Poppa Wan's Simple Soy-Glazed Chicken

A quick, westernised version of a Hong Kong Chinese dish

#HongKongChinese #Chicken

Serves: 4

Prep Time: 5 minutes

Cooking Time: 15-20 minutes

Source: YOU magazine - Daily Mail, 29 April 2012

Ingredients:

3 tbsp groundnut oll

6 chicken thighs, on the bone, skin removed

2 cloves of garlic, peeled and finely sliced

a 2cm / 3/4 in piece of fresh ginger, peeled and finely sliced

3 spring onions: 2 finely sliced into rounds, 1 sliced into long diagonal pieces

6 tbsp water

I tbsp honey

5 tbsp light soy sauce

1/2 a fresh red chilli, finely sliced

Method:

Heat 2 tablespoons of oil in a large wok over a high heat. When hot, add the chicken thighs and brown them all over. This will take approximately 4-5 minutes. Once browned, remove and set aside

Reduce the heat medium and add the remaining oil. Once warmed through, add the garlic, ginger and the 2 finely sliced spring onions. Fry for 2-3 minutes, until just softening. Put the chicken back in to the wok and toss to incorporate with the rest of the ingredients.

Pour in the water, honey and soy sauce. Increase the heat and bring to the boil. Once boiling, put a lid on the wok and cook for 5 minutes.

Remove the lid and tum the chicken thighs. They should be nicely caramelised in the reduced liquid by now. Continue to cook for a few minutes, and the liquid has reduced to a sticky glaze and the chicken thighs have become gloriously dark and glossy as in the picture, and are cooked through. Remove the chicken from the pan and allow to rest for 3 minutes.

Place the chicken thighs on a serving plate and garnish with the remaining spring onion and the red chill.

Goes well with Gok Wan's Spicy Cucumber and Spring Onion Salad.