Took me 3 separate attempts to perfect this dish to the balanced flavor I like. This is a modified version from the Filippino's version since I like my meat to be more balanced with a tinge of sweetness.
Servings: 2 pax
Time to cook: 25-30 mins
Ingredients:
- 4 chicken thighs.
- 1/8 cup of Apple Cider Vinegar
- 1/8 cup of Mirin
- 1/4 cup of (Gluten free) Soya Sauce
- 5-6 tsp of honey on standby.
- 1/2 cup of water
- 3-4 sliced large cloves of garlic
Cooking Steps:
1. Mix water, soya sauce, mirin, sliced garlic and Apple Cider Vinegar into a sauce pot. Bring to boil.
2. (Optional): If you have a griller, turn up the griller to about 250 degree C on fan forced.
3. Add chicken thighs into the boiling sauce with skin side down. Lower the heat to medium or medium low to simmering heat. Cover lid for 10mins
4. Flip the chicken (only once) and leave to cook in simmering sauce for another 10mins. You dont have to cover the lid.
5. Remove chicken from the sauce pot and add 2-3tsp of honey to the sauce to sweeten. Bring sauce to boil and WATCH over the sauce, careful not to burn it.
6. When the sauce starts to thicken, taste. If it is sweet enough, turn off flame. If not, you can add another teaspoon of honey.
7. Meanwhile, coat lightly your chicken both sides with some honey and put it into the pre heated oven griller. This helps to "glue" the honey to caramelise it onto the chicken. If you dont have a griller, you can skip this step. Instead, if you do not have a griller, simply place the coated honey chicken back into the sauce pot (meat side down) and leave it for 5mins.
8. Grill the chicken for about 3-5mins on skin side. When you see the nice glaze on the skin (like in photo above), you know its ready.
9. Place meat on dish, pour sauce over the chicken and serve.
Tip 1: If you need to cook for more people, you just need to double the portion of sauce and chicken.
Tip 2: If you dont have mirin, it's fine, just change apple cider to 1/4 instead of 1/8.
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