I use Chicken thigh for this recipe. For pork ribs - kindly refer to this facebook link: https://www.facebook.com/groups/platepalate/permalink/794167587304210/
Recipe:
1kg big chicken thighs (4-5)
4 tbsp hoisin sauce
2tbsp minced garlic n minced shallots
2 tbsp soya sauce
2 tbsp oyster sauce...
2 tbsp Mei gui lo (rose wine)
1 tsp 5-spice powder
1/2 tsp salt
1/2 tsp pepper
75g sugar
*Washed and pat dry the thighs, poke some holes on it then marinate all above together for at least 3hrs. I did it for 6hrs.
To cook -
1. Remove thigh from fridge and rest for 20mins.
2. In a big wok/pot, bring 1 cup of water (260ml water), 2 tbsp dark soya sauce, 3 tbsp honey to a boil. Add the thighs in. Stir around, ensure all meat are coated with the sauce.
3. Cover and cook in med-low heat for 30mins, stir gently n flip the chicken at every 10 minutes. The sauce should have thickened.
4. To grill - transfer the thighs to oven at preheated temperature 230degree, brush glaze all over n grill for 3 minutes.
4 tbsp hoisin sauce
2tbsp minced garlic n minced shallots
2 tbsp soya sauce
2 tbsp oyster sauce...
2 tbsp Mei gui lo (rose wine)
1 tsp 5-spice powder
1/2 tsp salt
1/2 tsp pepper
75g sugar
*Washed and pat dry the thighs, poke some holes on it then marinate all above together for at least 3hrs. I did it for 6hrs.
To cook -
1. Remove thigh from fridge and rest for 20mins.
2. In a big wok/pot, bring 1 cup of water (260ml water), 2 tbsp dark soya sauce, 3 tbsp honey to a boil. Add the thighs in. Stir around, ensure all meat are coated with the sauce.
3. Cover and cook in med-low heat for 30mins, stir gently n flip the chicken at every 10 minutes. The sauce should have thickened.
4. To grill - transfer the thighs to oven at preheated temperature 230degree, brush glaze all over n grill for 3 minutes.
Recipe origin from Evelyn Lim
Enjoy!
