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Prep Time: 180 Minutes Cook Time: 35 Minutes |
Ready In: 215 Minutes Servings: 4 |
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Though this chicken is traditionally grilled, I find it a lot easier to braise this in a big pot till it is cooked through. Somehow I find it a lot tender and tasteful that way. Since I like my food on the hotter side, the spice level can be adjusted to suit those who don't. Ingredients:
1 whole chicken, scored (skinless) |
6 tablespoons soy sauce |
6 tablespoons vinegar |
1 tablespoon black pepper, crushed |
1 teaspoon white pepper |
1 tablespoon brown sugar |
1 teaspoon salt |
1 tablespoon ginger-garlic paste |
1/2 teaspoon oregano |
1/2 teaspoon paprika |
1/2 teaspoon thyme |
1 tablespoon oil |
Directions:
1. Combine seasonings, oil, vinegar, soy sauce, brown sugar and ginger garlic paste to form marinade.
2. Marinate chicken for 2-3 hours or preferably overnight.
3. In a heavy based pan, braise chicken on medium low heat for 1/2 hour till cooked through.
4. Preheat oven to broil (maximum heat). Bake chicken for 8-10 minutes until hot and fuming.
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