- Ingredients:
-
- 4 chicken legs or 2 chicken breast, about 2 1/2 - 3 lb (1.25 - 1.5 kg);
- 1 1/2 tablespoons ginger juice;
- 5 - 6 large shallots, about 3 - 4 oz (100 g);
- 1 1/2 tablespoons vegetable oil;
- 1 tablespoon liquid aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket);
- 2 tablespoons dark soy sauce;
- 3/4 cup (180 ml) water;
- 1 1/2 tablespoons honey;
- Sea salt.
Recipe:
Serving for 4
- Clean chicken and pat dry;
- Cut legs to half and breast into 4” pieces;
- Add ginger juice and sea salt marinate overnight;
- Thinly slice shallots;
- Add 1 tablespoon vegetable oil to a large pan/wok over medium high heat;
- Sauté shallots to golden brown;
- Take them out and set aside;
- Brown chicken on both sides;
- Add Liquid Aminos and dark soy sauce;
- Add shallots back in;
- Add 1 cup of water;
- Turn to simmer when it comes to a boil;
- Cook until juice runs clear when pierces with a knife;
- Pre-heat oven to 400˚F (200˚C);
- Take chicken out and lay them on a roasting pan;
- Top with honey and put them under the broiler;
- Keep an eye on them to avoid burning;
- Plate with sauce, serve hot.