Tuesday, 6 November 2012

Braised Chicken In Worcestershire sauce

Braised Chicken In Worcestershire Sauce


 Fragrant and succulent



1 kg chicken, cut into bite-sized pieces
10g young ginger, cut into thin slices
1 tbsp minced garlic
2 tbsp cooking oil

Sauce Ingredients

2 tbsp Worcestershire sauce
2 tbsp oyster sauce
2 tbsp dark soy sauce
1 tsp salt
2 tsp sugar

Dissolve the sauce ingredients in 1 Chinese rice bowl of water


1.  In a wok, heat 2 tbsp cooking oil with medium flame
2.  Add in the ginger slices and minced garlic. Fry until light brown and fragrant
3.  Add in the chicken pieces,  over high flame fry until the chicken pieces turn whitish
4.  Add in the dissolved sauce ingredients and another bowl of water and let it boil over high flame for 10 to 15 minutes, stirring occasionally.


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