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Number of serving: 3
Preparation time: 5 minutes
Total Cooking time: 20 minutes
Ingredients:
3 chicken thigh, remove the excess oil
1 tablespoon dark soy sauce
1 clove garlic (grated)
2 slics ginger
1 ½ cups water
1 tablespoon oil
Extra Oil for deep frying
Seasoning Ingredients:
2 tablespoons HP sauce
1 teaspoons light soya sauce
½ tablespoon oyster sauce
1 ½ tablespoons ketchup
1 ½ tablespoons sugar
½ teaspoon salt
1 teaspoon Sesame oil
Method:
Scald the chicken with boiling water, drain immediately. Brush dark
soy sauce on their skin while they are still warm. Set aside. Drain the
chicken from dark soy sauce. Heat oil in a pan or wok. Deep fry chicken
for 5 minutes or until turn to golden brown. Heat 1 tablespoon oil in
new pan or wok. Stir fry ginger and garlic until fragrant. Add
seasoning and water. Put in the chicken. Reduce to low heat and
continue to cook for 10 minutes, turn the chicken occasionally. Drain
and chop the chicken to smaller pieces. Pour over the remaining sauce
and serve.
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