made wine chicken thighs with bottle gourd & onions for teban gardens community breakfast this morning on 29.9.2017. ^^
this my 42nd friday breakfast community meal at teban gardens community service centre.
the centre was started in 2002 after much effort & challenge by our RI friend who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.
the chinese shaoxing wine & marinade bring out the sweet taste of chicken & if the texture is done right w/o overcooking the chicken, then it is a very delicious dish & easy to prepare too.
i used 2kg pack of frozen chicken thighs with a centre bone.
for the residents, i usually made boneless dishes, so i cut out the meat & left the centre thigh bone with some meat on.
also the residents now consistently number 130, so there must be enough pieces of meat to serve out.
my marinade recipe (this being 2kg of meat) –
- 4 tbsp chinese wine 花雕酒
- 2 tbsp sesame oil
- 1 tbsp light soy sauce
- 2 tbsp fish sauce
- 2 tbsp oyster sauce
- 1 heap tbsp corn flour
cornflour helps to made the chicken smooth, and also thickens the braising sauce a bit..
i marinade the chicken overnight in the fridge.
in the morning, i fry sliced ginger, then added chopped garlic & the chicken pieces to brown a bit, then added the marinade, covered the wok pan for about 4mins medium low fire.
i removed & drained the chicken, kept the sauce.
then i fried the bottlegourd with lots of chopped garlic, a bit of oyster sauce.
then added the sauce from the chicken, covered the wokpan and braised & reduced.
i added 1 tbsp of mala oil. not too much.
then i added back the chicken, off fire & tossed a bit.
judging the amount of sauces vs the amount of chicken & bottlegourd is a key. chicken gives out a lot of liquid even after draining. & flavours would be diluted if too much fluid.
the end result – a very tasty dish of wine chicken thighs with bottle gourd & onions.