Wednesday, October 3, 2012


Another favorite of my family.......yummy, yummy chicken and with a hint of spicy soy sauce.

Preparation Time : 30 minutes
Cooking Time : 20 minutes


2 organic chicken whole legs, deboned
1 small cucumber, diced
3 tbsp oil
1 tbsp chopped ginger
1 tbsp chopped garlic
1 tsp chili powder

Seasoning (Mixed)
2 tbsp light soy sauce
1 tbsp Shaoxing wine
1 tbsp toasted sesame seeds
1 tsp sesame oil
1/2 tsp sugar
1 stalk green onion/spring onion, chopped
1 stalk coriander/cilantro leaves, chopped


1. Cook the chicken thighs in boiling water for 10 minutes. Remove from the heat, leave to immerse in the stock till cool. Cut the cool chicken thighs into pieces and place it onto a serving platter lined with diced cucumber.

2. In the wok, heat up the oil, saute the chopped garlic and ginger until aromatic in a low heat. Dish and drain the crispy garlic and ginger in a bowl. Then in wok with aromatic hot oil, add 1 tsp of chili powder and stir well. Pour out the aromatic spicy oil into a bowl and set aside.

3. Slowly pour the seasoning over the chicken, sprinkle with crispy garlic, ginger, chopped cilantro leaves, green onion and sesame seeds on top.

4. Lastly drizzle the aromatic chili oil over the chicken and serve.

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