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16 Oct 2012
Friday, 25 May 2007
Chicken With Caramelised Onions
I had a piece of deboned chicken thigh and ran out of idea what to do with it. Running thru what I have in the kitchen, I decided to use up my onions before they start sprouting.
Took a peek on my fridge door and out came oyster sauce and Worcestershire sauce. Marinaded the thigh which I've cut into two with a couple of dashes each of these sauces, and some pepper. Then I peeled off a couple of onions and sliced them into rings.
Next I sprinkled and rubbed some cornstarch all over the meat before pan fried the thigh on both sides with some oil till golden brown. When they're cooked, lift up and set aside on some paper towels.
In the same pan, pour in a bit more oil if it's not enough. Let it heat up before dropping in the onions. Fried onions till translucent and sprinkle about 1 teaspoon of sugar to caramelised the onions. I poured in some water but not too much, just enough to coat the meat. Added some oyster sauce and a couple dashes of Worcestershire sauce to taste. Placed in the meat and let them simmer till the sauce thickened. Served hot with rice.
This is my first time cooking up this way and I have to give a pat on my back haha... cos the slight sweetish and tangy sauce is so lovely and the sauce glistened on the chicken thigh! This recipe is definitely a keeper.
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