Monday, April 04, 2011

Twice-Cooked Chicken Thigh

On days I feel "lazy" to wait around the oven to check the correct doneness of chicken (totally cooked cos the sight of chicken blood makes our stomachs turn - yet still soft and juicy as opposed to all dried out), I CHEAT!

The recent sweltering weather is the main reason why I don't really want to mess around the oven too much.

Ingredients 4 chicken thighs - washed, dried with paper towels and massaged with a tsp of salt each
1 garlic bulb -washed
1 inch old ginger - smashed
1 large onion - peeled and quartered
4 tbsp cooking oil- less if you use non-stick pot
2 tbsp light soya sauce
1 tbsp dark soya sauce
2 tsp white pepper
4 potatoes the size of a fist - peeled and cut into 1/2 cm thick slices
About 2 cups water

1. Heat oil in a pot enough to just accommodate the 4 thighs flat.
2. Once oil is hot, place chicken in, skin side up.
3. Throw in the garlic bulb, ginger and onion.
4. Turn chicken so that now the skin is downwards - turn it back in a minute or 2 - do it gently and try not to break the skin.
5. Throw in potatoes and try to fill the empty spaces between chicken pieces.
6. Pour in soya sauces and white pepper followed by water enough to cover chicken/potatoes about 3/4 way. Bring to boil on high heat. Reduce heat once water has come to a boil.
7. Simmer for about 45 mins - 1 hour over low heat.
8. 5 mins to 45mins or 1 hour, heat oven to 200 deg C using BROIL function.
9. Gently remove the thighs with slotted spoon to minimize taking in liquid and place on baking tray.
10. Place tray on uppermost rack in the oven and broil for 5-10 mins until skin is dark - I like it a bit charred. You still get well-cooked but soft juicy chicken thighs. 11. Serve with the potatoes.

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