CHINESE COOKING: This simple crowd-pleasing recipe will not fail to please. Please try it out for yourself

CHICKEN IN KETCHUP & WORCESTERSHIRE  SAUCE:

 

 

 

 

8-10 chicken thighs or chicken pieces--bone in or deboned

marinade:

    1 tsp. salt

    1/2 tsp. each 5-spice powder, ground ginger powder & freshly-ground black pepper

    2-3 tbsp. sugar

    3 tbsp. Lea & Perrins Worcestershire sauce

    3 tbsp. tomato ketchup

    2 tbsp dark soy sauce

    1 tbsp. ginger juice (optional)

    3-4 cloves garlic, mashed

 

 

Wash and pat-dry chicken pieces, deboning if preferred. Mix marinating ingredients together; then pour it over chicken pieces in a large glass or stainless steel bowl. Mix well to coat chicken with liquid. Marinade for 2-3 hours.

 

At time of cooking, remove chicken pieces and reserve marinade.

 

Chicken can be cooked in 1 of 3 ways:

 

1.  If chicken thighs have been de-boned, it is easy to cook pieces in a non-stick skillet. Cook in preheated skillet over high heat for 3-4 minutes each side. If juices run clear when meat is pieced with a fork or knife, chicken is done. If using chicken breast meat, cook for 2 minutes only; then test for doneness. Do not overcook.

 

Bring reserved marinade to a boil and pour over chicken pieces to serve.

 

 

2.  Chicken can be baked in preheated 350 degree C oven. Bake 20 minutes, turn over and baste with marinade; then bake for 20 minutes more. Test for doneness. Serve with reserved marinade as sauce.

 

3/  Grill chicken pieces on a BBQ with direct high heat, 8-12 minutes per side, or according to BBA instructions, basting with marinade.