One of the easiest method to cook any meat is probably to just marinate them overnight and then toss them into the oven during meal time. Try the recipe for this crispy skin, juicy & rich chicken that can be easily baked in the oven anytime of day/week and I'm sure you won't regret it. I wish my pictures can do the chicken better justice >.<
Ingredients (for two):-
Method:-
1. Combine all ingredients together, mix well and marinate the chicken in a zip-lock bag in the fridge for 24 hours or overnight. Plastic container will do as well but remember to move the chicken pieces around from time to time to ensure well marination.
2. Preheat oven to 200 degrees C.
3. Discard the marinating sauces. Place the chicken into a roasting dish and in the middle rack of the oven.
4 chicken thighs - all skin on and bone in
½ tbsp dark soy sauce (I use PoPo brand)
30mls light soy
2tbsp shaoxing rice wine
½ tbsp dark soy sauce (I use PoPo brand)
30mls light soy
2tbsp shaoxing rice wine
A few pinches Chinese five spice powder
A large thumb sized piece of ginger, minced
A large thumb sized piece of ginger, minced
½ tsp sugar
1 tsp black sesame oil (or 1 tbsp ordinary sesame oil)
1 small garlic clove, minced
1 tsp black sesame oil (or 1 tbsp ordinary sesame oil)
1 small garlic clove, minced
Method:-
1. Combine all ingredients together, mix well and marinate the chicken in a zip-lock bag in the fridge for 24 hours or overnight. Plastic container will do as well but remember to move the chicken pieces around from time to time to ensure well marination.
2. Preheat oven to 200 degrees C.
3. Discard the marinating sauces. Place the chicken into a roasting dish and in the middle rack of the oven.
4. After 15 minutes, continue cooking for 20 minutes. Turn the chicken pieces over at 10 minutes interval during the 20 minutes cooking, try to have the skin side up as finish.
Note: Total cooking time is 35 minutes or until chicken is done.
Serve with steam rice or fried rice. Yum.
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