Sweet sour de­light

> This flavour­ful chicken dish is a won­der­ful marry of honey with lemon

The Sun (Malaysia) - - WHAT2EAT -

1 tbs soy sauce Spring onions or pars­ley, chopped (for gar­nish­ing) bak­ing dish. Mar­i­nate the chicken thighs with the rice wine, cook­ing oil and soy sauce for at least half an hour. 2. Bake cov­ered with foil in a pre­heated oven at 180°C for 30 min­utes. 3. Re­move chicken from oven and dis­card the foil. Place chicken in another bak­ing dish and re­turn to oven in broiler mode for eight min­utes, or un­til skin is golden brown. 4. Pour the liq­uid from the ear­lier bak­ing dish into a bowl. Add in the honey, soy sauce, water

and lemon juice. Mix well. 5. Heat the cook­ing oil and saute

the gar­lic till aro­matic. 6. Add in the liq­uid mix­ture and

stir to com­bine. 8. Add the corn starch so­lu­tion, bring to a boil and then sim­mer un­til the sauce has thick­ened slightly. 9. To serve, pour the sauce over the chicken, sprin­kle with spring onions or chopped pars­ley. 10. Serve it hot with rice or pota­toes, and veg­eta­bles of your choice.

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