Thursday, March 21, 2013

[Tony's Creation]Chicken thighs with Korean chili paste and chu hou sauce

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(Password): tony

[Prep: 15 minutes | Cook: 25 minutes| Serve: 4 | Calories: 330 per serving ]
.: 材料 Ingredients :. 
1- Chicken thighs, 12 pieces
2- Onion, peeled, cut into pieces, diced
- Thin garlic slices, 1/2 cup
4- 1 shallot, peeled, sliced
5- Diced green onion, 1 tbsp
6- Ginger slices, 3 pieces
7- Sesame oil, 1/2 tsp
.: 汁料 Sauce mixtures :.
1- Chicken broth, 1/2 cane, 150 ml
2- Hot water, 100ml

3- Sugar, 1/2 tsp
4- Chu Hou Sauce, 1 tbsp
5- Korean chili paste, 1 tbsp
6- 1/2 tsp of fish sauce

.: 做法 Directions :.  
Step 1:
Marinade the Pork with "Tony's Marinade Method" for 30 minutes.  Heat the non-sticky pan with 1/2 tbsp of oil over medium-high heat until hot.  Pan-fry the chicken until all sides are brown (about 1 minute and half for each side).  Put it in a sieve over a bowl and put it aside.  Add 2 additional tbsp of oil in the pan.  Add in the garlic, ginger and shallot.  Pan-fry them until they are golden.  Drain it well and put it aside.
Step 2: 
Clean the pan and dry it well. Heat it again with 1/2 tbsp of oil over medium-high heat until hot. Add in the green onion and onion with 1/3 tsp of salt. Stir-fry the ingredients until the onion is soft (about 2 minutes).  Add in the chicken legs, cooked garlic, shallot, ginger and sauce mixture.  Bring the sauce to boil.  Turn the heat to medium.  Cover and simmer for 8 minutes or until the chicken is fully cooked.  Add in the sesame oil and mix it well.  Dish it up and serve it hot.
.: 小貼士 Cook's notes :.
1- Use a knife cut through chicken thighs.  It will make it easier to cook through.
2- It is better to use add the sesame oil last in order to keep its flavor.
3- Be aware the sauce dries out during simmering.  Add hot some water if necessary. 
4- Soak the garlic slices for 1-2 minutes.  It will make it easier to manage when pan-frying them.

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