This mix-and-match chicken dish combines char siu sauce with Thai sweet and spicy sauce to give chicken a new flavor. Add the old soy sauce to color, raw and fresh, and finally add a little water, a bowl of soul sauce is done. You can choose peeled chicken thigh meat, which reduces excess oil intake and does not worry about getting fat. The aroma of simmering over a low heat fills the kitchen and makes you feel warm.
By Flower Cow Gourmet Kitchen
Chicken thighs 300 g
1/2 tsp of salt
1 tbsp char siu sauce
Sweet and spicy sauce 1 tbsp
20 g shallots
Dark soy sauce 1 tablespoon
1, 1. Chicken thigh meat boneless and diced (cut slightly larger); 2. Add cooking wine to water, blanch the chicken until it changes color; 3. Add green onions into the pot and stir-fry, add blanched chicken;
2, 4. Add char siu sauce, salt, dark soy sauce, sweet and spicy sauce in turn to taste; 5. Pour a little warm water; cover the pot and simmer for 5-8 minutes.
Pay attention to the amount of sauce, about 10 grams per scoop. The small spoon is 5 grams, so hold two scoops.
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