Ingredients: (serves 2)
3 chicken thighs (skin on and deboned)
1 tbsp. cooking oil
12 garlic cloves (peeled and leave whole)
1/4 cup water
2 tbsp. Shaoxing Wine
2 tbsp. plain yogurt
1 tsp. chicken stock granules
Salt (to taste)
Dash of ground black pepper
a pinch of paprika
Fresh chopped parsley (for garnish) - I use dried parsley
Chicken seasoning: a bit of salt and ground pepper
Methods:
- Season the chicken with a little salt and pepper.
- Heat up a skillet on medium heat, add cooking oil. Pan-fry the chicken until both sides become nicely browned. Remove the chicken from the skillet and set aside.
- With the remaining oil in skillet, saute the garlic using medium heat until light brown. Add the chicken back into the skillet, follow by water, chicken stock granules, Shaoxing Wine, and yogurt. Lower the heat and let simmer. Flip the chicken over in between. Add salt, black pepper and paprika. Reduce the sauce a little bit, then off the heat. Dish the chicken onto a serving plate, garnish with parsley and serve immediately.
This recipe is adapted from 'rasamalaysia.com' with a slight adjustment to suit my cooking preference.
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