THE VELVET UMAMI BIRD

(Our Play on Classic Soy Sauce Chicken)

THE VELVET UMAMI BIRD

Ingredients: 500g Chicken thighs (3cm chunks), 100ml Dark soy sauce, 2 tbsp Oyster sauce, 1 tbsp Sesame oil, 2 Red onions (petals), 30g Fresh ginger (sliced), Fresh spring onions, Sesame seeds...

Ingredients

  • 500g Chicken thighs (3cm chunks)
  • 100ml Dark soy sauce
  • 2 tbsp Oyster sauce
  • 1 tbsp Sesame oil
  • 2 Red onions (petals)
  • 30g Fresh ginger (sliced)
  • Fresh spring onions
  • Sesame seeds

Cooking Method

  1. The Scorch Fry onions and ginger in a wok on high heat until the edges are charred.
  2. The Sear Add chicken chunks; stir-fry for 5 minutes until sealed and slightly browned.
  3. The Bloom Add the sauces and a 30ml splash of water to form a dark, bubbling glaze.
  4. The Marriage Toss for 10 minutes on medium heat until the chicken is mahogany and the sauce is sticky.
  5. The Finish Scatter spring onions and sesame seeds over the top for a raw aromatic hit.

Cuisine: Asian

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