Thursday, May 21, 2009

Sweet & Salty Ginger Chicken

A restaurant-quality dish can be easily put together with healthy FairPrice Olive Oil and a rummage through your pantry


While I realise that chicken breast is a healthier food option, I have to confess that I much prefer the darker and tastier meat of the chicken thigh.

And I find that if you don’t have it deep-fried and keep your consumption of the chicken skin to a minimum, there is no good reason why chicken thigh meat shouldn’t be on your household’s menu.

In this recipe, I used FairPrice Olive Oil to help up the healthy factor.

A Gold Winner of the Reader’s Digest Trusted Brand Award for two years running, FairPrice Olive Oil is cholesterol free, high in monounsaturated fats and rich in Omega 3 and 6 fatty acids.

I also used Chef Delights Chicken Boneless Thighs, which are a convenient option since they come frozen, yet have a good flavour when cooked.

These Grade A, Halal chicken thighs are also suitable for just about everyone.

This is one of those dishes that can be whipped up in a jiffy — without much effort — and with ingredients that you would already have in your pantry.

Yet, despite the light work it requires, the results are fantastically flavourful and the ideal accompaniment to a bowl of steamed white rice.

FairPrice Olive Oil ($23.95, 2L) and Chef Delights Chicken Boneless Thigh ($6.60, 1kg) are available at all FairPrice supermarkets.

Sweet & Salty Ginger Chicken
Serves 6

2 tbsp FairPrice Olive Oil
1/3 cup soy sauce
1/4 cup mirin
2 tbsp sake or white wine
2 tbsp sugar
2 thumb-sized pieces of ginger, peeled and julienned
1 packet Chef Delights Chicken Boneless Thigh
Chopped red chillies

1. Pre-heat oven to 200°C.
2. In a bowl, whisk the olive oil, soy sauce, mirin, sake, sugar and ginger.
3. Dredge each chicken piece in the glaze, coating completely and leaving it in the glaze for a minute or so to allow the meat to soak up more of the flavour.
4. Put the pieces, skin side down, in a foil-lined baking try. Pour any leftover glaze over the chicken.
5. Roast in the oven for 25 minutes.
6. Remove the pan from the oven, turn the chicken over and baste them with the pan drippings. If a lot of fat has rendered out, spoon some off now to prevent flare-ups.
7. Place the pan back in the oven, on the highest rack (closest to the grill), then bake for about 8 minutes or until the skin is well-browned.
8. Drizzle the chicken with the pan drippings and top with chopped red chillies before serving.
9. Serve immediately with steamed white rice.

From TODAY, Plus – Thursday, 21-May-2009

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