INGREDIENTS:
60ml soy sauce
500g skinless chicken thigh fillets
1/2 Cup Sugar
1/4 Red pepper, Cut into fine match sticks
1 Clove Garlic, finely chopped
125 ml lemonade
1 Lime juice
125 ml Vinegar
1/2 cucimber, cut into fine matchsticks
3 cm piece Ginger, finely chopped
1/2 bunch coriander
salt and pepper to taste
METHOD
1. Place the lemonade, soy sauce, lime juice and pepper, to taste in a bowl and stir to combine. Add chicken thigh fillets and allow to marinate for 10-15 minutes.
2. Meanwhile, heat vinegar and sugar in a saucepan over medium heat until sugar has dissolved.
3. Place chopped carrot, cucumber and red pepper in a bowl and pour vinegar mix over. Add ginger and garlic and stir to combine.
4.Place griddle pan over high heat. Once hot, lightly oil, sprinkle chicken with sugar and fry until caramelised and cooked through. Season with salt and pepper. Remove from heat and allow to rest.
5. To serve, place some coriander on each serving plate. Cut chicken into strips and lay over coriander. Drain pickled vegetables and place on top of chicken.
60ml soy sauce
500g skinless chicken thigh fillets
1/2 Cup Sugar
1/4 Red pepper, Cut into fine match sticks
1 Clove Garlic, finely chopped
125 ml lemonade
1 Lime juice
125 ml Vinegar
1/2 cucimber, cut into fine matchsticks
3 cm piece Ginger, finely chopped
1/2 bunch coriander
salt and pepper to taste
METHOD
1. Place the lemonade, soy sauce, lime juice and pepper, to taste in a bowl and stir to combine. Add chicken thigh fillets and allow to marinate for 10-15 minutes.
2. Meanwhile, heat vinegar and sugar in a saucepan over medium heat until sugar has dissolved.
3. Place chopped carrot, cucumber and red pepper in a bowl and pour vinegar mix over. Add ginger and garlic and stir to combine.
4.Place griddle pan over high heat. Once hot, lightly oil, sprinkle chicken with sugar and fry until caramelised and cooked through. Season with salt and pepper. Remove from heat and allow to rest.
5. To serve, place some coriander on each serving plate. Cut chicken into strips and lay over coriander. Drain pickled vegetables and place on top of chicken.
No comments:
Post a Comment