Glazed Balsamic Vinegar Honey Chicken Thigh by Jane Lee
https://www.facebook.com/groups/platepalate/permalink/844861185568183/
https://www.facebook.com/groups/platepalate/permalink/844861185568183/
Ingredients A
2 chicken thigh
Ginger paste - 20g
Garlic paste - 20g
salt and pepper for seasoning
Ingredients B - Glazed
4 tablesoon balsamic vinegar
2 tablespoon honey
1 tablespoon of olive oil
10g chopped garlic
- Mixed all together till all combined.
Step 1
Season the chicken with ingredients A overnight or at least one hour before cooking in the fridge.
Step 2
Pan-seared them on each side for about 10-12min. Once done, set a side to rest.
Step 3
Hot pan (prefer non-stock) - put in the chopped garlic stir till aroma add in the sauce with low /min heat. Once the sauce starts to bubbles, put in the chicken and let it caramelized till all well coated on the chicken.
Final:
1. Any veg can be used for this dish.
2. This dish can eat on its own like using mid wings or drums.
3. You can eat with steam rice or salad.
4. Flavours need to be adjusted according to your own preference.
2 chicken thigh
Ginger paste - 20g
Garlic paste - 20g
salt and pepper for seasoning
Ingredients B - Glazed
4 tablesoon balsamic vinegar
2 tablespoon honey
1 tablespoon of olive oil
10g chopped garlic
- Mixed all together till all combined.
Step 1
Season the chicken with ingredients A overnight or at least one hour before cooking in the fridge.
Step 2
Pan-seared them on each side for about 10-12min. Once done, set a side to rest.
Step 3
Hot pan (prefer non-stock) - put in the chopped garlic stir till aroma add in the sauce with low /min heat. Once the sauce starts to bubbles, put in the chicken and let it caramelized till all well coated on the chicken.
Final:
1. Any veg can be used for this dish.
2. This dish can eat on its own like using mid wings or drums.
3. You can eat with steam rice or salad.
4. Flavours need to be adjusted according to your own preference.
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