Recipe Homepage > Main Course > Macanese Chicken
Macanese Chicken
Less than 30 min
Ingredients
Boneless Chicken Thigh (Skin-on)2 pc
Oil2 Tsp
Chicken StockSome
Seasonings
Shallot (Chopped)2 pcs
Garlic (Chopped)3-4 cloves
Light Soy Sauce (can be omitted)2 Tbsp
Chili (Chopped)Some
Sugar2 Tsp
Salt1 Tsp
Ground White PepperSome
Sauce
Coconut Milk50 ml
Garlic (Chopped)Some
Shallot (Chopped)Some
Tomato Paste1 Tbsp
Peanut Butter1½ Tbsp
Chicken StockSome
Ketchup1 Tbsp
Chili (Chopped)Some
Steps
1.
Rub all seasoning onto chicken thigh meat evenly. Marinate overnight. If preparation time is insufficient, marinate for at least 6-8 hours for best results.
2.
After marination is done, take out the meat and remove chopped shallot and garlic on the surface. Set aside.
3.
Heat the grill pan of induction cooker with P04 Medium heat. Switch to P03 (Medium-low heat) and start pan-frying the chicken thigh. Skin faces down and turn over after crispy. During pan-frying, Add some chicken stock for taste and moisture.
4.
Remove chicken from pan when meat is well done. Set aside.
5.
Do not wash the pan. Pour remaining marinade (liquid and chopped shallot and garlic) into the pan, add in some chicken stock, then mix in tomato paste, peanut butter, coconut milk, ketchup, and additional chopped shallot and garlic. Continue simmering the sauce on P03 medium-low heat.
6.
Plate the chicken and drizzle with hot sauce. Done.
7.
If you are looking for a more appealing presentation of the dish, plate the chicken on a baking tray, add the sauce and bake at 200°C (using Bake mode, with dual heating of upper and lower elements) for around 3-4 min till the chicken skin turns golden.
Tips:
Since the sauce contains peanut butter, do not cook for too long in order to prevent it from clumping.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference
