I love Asian food, and any type of food that has Asian influence.. mmm. and everything goes
oh-so-good with steamed white rice.
I made this 2 days ago, and I should post it up before I forget!
Asian-ey Chicken: MmMm (excuse my cheesey titles)
- 6 pieces of chicken thighs (or your choice of chicken meat). (this is equivalent to 2 lbs. of meat I think...)
- 4-5 tbsp. Oyster Sauce
- 3 tbsp. Soy Sauce
- 1/2 tsp. Ground Cinnamon
- 1 tbsp. Brown Sugar
- 1 tsp. Fresh Grated Ginger (may use 1/2 tsp. Ginger Power as substitute)
- 1 tbsp. Coarsely Chopped Garlic
What You Should Do to Prepare:
1. Defrost, wash, de-bone, de-fat your chicken thighs
2. Wrap chicken meat in paper towels and dry over night in a refrigerator . If you are pressed for time, then pat the chicken dry with paper towels. Get out that annoying excess water from cluck-cluck's bath.
3. To make the marinade, combine the remainder of the ingredients in a separate bowl.
4. Remove dried chicken from paper towels.
5. Pour marinade over chicken meat, and mix mix mix...
6. Wrap marinated chicken in saran wrap or a plastic bag. Or use a tupperware instead. Whichever is most convenient. Throw chicken in the refrigerator.
7. I recommend letting the chicken sit in the marinade for 1-2 days in the refrigerator (turning the meat occasionally).
However, I know most people don't have the time to sit and wait, so any amount of time will do: 15 minutes, 2 hours, 2 days; anything is better than nothing. The longer you wait, the tastier the meat.
Of course don't wait too long, or you'll find more than just chicken and marinade in your recipe!
I prefer cooking this dish on the George Foreman grill, because the fat-drip option makes me feel less guilty about consuming dark meat.
On George Foreman (or any type of grill):
1. Heat up Grill
2. Place chicken on grill.
3. Let chicken grill on one side for about 4 minutes, or when chicken starts getting light grill marks.
4. Turn the chicken over and grill the other side for another 4 minutes (or until desired grill marks =P)
5. Take chicken off grill. Cut it open, if it's still pink, then throw it back on the grill for another minute!
On the stove top:
1. Turn stove on high
2. Heat up 1 tbsp veggie or olive oil on a skillet
3. When oil is thoroughly heated (you'll see little bubbles in the oil), place chicken meat in the skillet.
4. Cover skillet with lid.
5. Let chicken cook on one side, for about 5 minutes, or when chicken starts turning golden.
6. Turn chicken over.
7. Reduce heat to medium and remove the lid.
8. Cook for another 5-6 minutes, or when chicken is of desired brown-ness.
9.Take chicken off the skillet. Cut it open, if it's still pink, then throw it back on the skillet for another minute!
In the oven:
1. Preheat over to 325 deg F.
2. Place chicken meat flat in the pan, and pop into oven.
3. Let chicken bake for about 25-30 minutes, turning the chicken midway.
4. Take chicken out of the oven. Cut it open, if it's still pink, then throw it back in the oven for another 5 minutes!
-recipe created by Jennifer Lin-
Don't forget to consume 5 fruits and veggies a day peoples!