I hardly post recipes nowadays. It’s not because I seldom cook. On the contrary, I churn out meals almost every day (except the weekends) for both lunch and dinner. It’s just that I have been cooking the usual stuff that it seems unnecessary to record it here. Even if I had wanted to blog about the recipes, I wouldn’t have the time to come up with exact measurement for them since everything is by aga aga (to estimate).
But I do constantly look out for recipes that are easy and uncomplicated. If I can help it, I would stir-fry less and steam my food more often. It’s healthier but more importantly, it saves me the effort to have to clean my kitchen properly (I’m quite particular about having a clean kitchen).
One fine day, I came across this recipe and it didn’t take me long to experiment with it. It’s a total winner! All you need to do is to marinate the chicken thighs for at least a day (up to 2 days) and bake it for about 15 to 20 minutes. Add them to your bowl of rice and top it with some blanched leafy vegetables and you will have a hearty and delicious meal!
This recipe is for keeps.
(Adapted from here)
- 1 tablespoon dark soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon honey
- 1 teaspoon oyster sauce
- 1 large clove of garlic, grated
- 1/4 teaspoon five spice
- 3 boneless skin-on chicken thighs
- Whisk together the dark soy sauce, hoisin sauce, honey, oyster sauce, garlic and five spice powder in a small bowl until well combined.
- Pour this marinade over the chicken thighs, flipping them over several times to coat evenly and marinate for at least 24 hours, or up to 48 hours.
- When you’re ready to roast the chicken, prepare a sheet pan lined with parchment paper and preheat the oven to 200 C.
- Remove the chicken from the marinade and place on the sheet pan, skin-side up. Reserve the marinade for basting.
- Roast the chicken for 6 minutes, and then brush the tops with some of the remaining marinade.
- Continue roasting for another 6-8 minutes, or until the edges are lightly charred.
- Remove the chicken from the oven and let it rest for 10 minutes before slicing and serve on top of the rice.