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4 to 6 chicken thighs, each chopped into six pieces
1 Tablespoons thin soy sauce
1 teaspoon salt
2 Tablespoons granulated sugar
1 Tablespoon cornstarch
2 cloves fresh garlic, peeled and grated
2 slices of fresh ginger, grated
3 shallots, peeled and grated
1 red chili pepper, seeded and minced
2 Tablespoons vegetable oil
1 Tablespoon Chinese rice wine
2 teaspoon dark soy sauce
1 Tablespoon sesame oil
1. Wipe chicken thighs dry with paper towels, then mix them with the thin soy sauce, salt, sugar, cornstarch, garlic, ginger. Mix the shallots with the minced chili pepper pieces and add them putting all of the above into a claypot or another type of casserole and stir well. Stir again and stir every ten minutes for half an hour.
2. Add the vegetable oil and the rice wine and continue to simmer on low heat stirring every five to ten minutes until the chicken browns and is cooked. That can take about half an hour or more.
3. Next, add the sesame oil, stir, and serve.