Soy chicken

YOU Low Carb - - Contets -

Use sep­a­rate thighs and drum­sticks if you can’t find quar­ters (thighs and drum­sticks in one piece). The chicken can also be cooked in a wok on the stove.

6 por­tions

6 chicken quar­ters 180 ml (¾ c) soy sauce 125 ml (½ c) rice vine­gar or ap­ple cider

vine­gar 6-8 gar­lic cloves, crushed 1 onion, chopped 30 ml (2 T) Su­galite 4 bay leaves 5 ml (1 t) whole black pep­per­corns 45-60 ml (3-4 T) oil for browning green salad (recipe in tip be­low) and lime

or le­mon wedges to serve

1 Pre­heat the oven to 180 °C. 2 Mix the chicken pieces with the rest of the in­gre­di­ents ex­cept the oil. Mar­i­nate for 30 min­utes. 3 Heat the oil in a large saucepan. Re­move the chicken from the mari­nade (re­serve the mari­nade) and brown in the oil one piece at a time. 4 Put the chicken in an oven­proof dish, add the mari­nade and 250 ml (1 c) wa­ter, cover with a sheet of alu­minium foil and roast for 30 min­utes. Re­move the foil and roast for another 10 min­utes. 5 Serve with the green salad and lime or le­mon wedges.

Prepa­ra­tion time: 10 min­utes Marinating time: 30 min­utes Cook­ing time: 50 min­utes

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