Oyster Sauce And Lemongrass Chicken

• total tid: 18 minutes

Ingredienser

Bone-in chicken thighs - 600g

Sunflower oil - 1 tbsp

Lemon grass sticks - 1

Red chilli - 1

Garlic cloves - 2

Ginger - ½ inch piece

Fish sauce - 1 tsp

Lee Kum Kee Premium Light Soy Sauce - 1 tbsp

Lee Kum Kee Premium Oyster Sauce - 2 tbsp

Lee Kum Kee Premium Dark Soy Sauce - 1 tbsp

Honey - 1 tbsp

Lime - 1

Corn flour - 1 tbsp

Spring onion - 2

Coriander leaves - small handful

Sesame seeds - 1 tsp

Steaming white rice to serve with

Vejledning

Debone the chicken thighs by carefully working around the bone with a thin, sharp knife. Leave the skin intact. Season the thighs all over with salt and black pepper

Add a tablespoon of sunflower oil to a frying pan on medium high heat. Place the chicken thighs in the pan skin side down for 10 minutes until the skin is golden and crispy then flip them over and cook on the underside for about 5 minutes.

While the chicken cooks, finely dice 1 lemongrass stick, 1 red chilli, 2 garlic cloves and ½ inch ginger

In a small bowl combine 1 tsp fish sauce, 1 tbsp Lee Kum Kee Premium Light Soy Sauce, 2 tbsp Lee Kum Kee Premium Oyster Sauce, 1 tbsp honey, the juice of a lime, 1 tbsp cornflour, 1 tbsp Lee Kum Kee Premium Dark Soy Sauce and 100 ml water. Mix together well and set aside.

When the chicken is done, remove it from the pan and set aside (place it in an oven at 100°C to keep warm)

Add all of the diced aromatics to the pan on medium heat. Once they become fragrant add in the sauce from the bowl and allow to bubble away for a few minutes

Finely slice two spring onions and roughly chop the coriander. Add these to the pan (reserving a few for garnish). Mix it all together then cut the chicken into slices and add it back into the pan. Drizzle over the sauce.

Serve on hot steaming rice and finish with a sprinkle of spring onions, coriander and sesame seeds.