Not really much I can say other than OMG! These are absolutely yummy. Possibly a little bit higher than the sugar due to be oyster sauce but sometimes a little treat won’t hurt. Removing the skin obviously reduces fat. You could do it with pork fillet, beef, ribs etc. If you use chicken breast you need to cook the sauce down in the same way but remove the chicken after about ten minutes (possibly less) and then just toss it in at the end once the sauce has reduced otherwise the chicken will overcook, also be careful if you use pork fillet as the same will happen.
6 to 8 large chicken thighs, skin removed (this is actually easier if you brown it off in the pan first and then you can easily remove the skin)
3 to 4 tablespoons of oyster sauce
2 tablespoons of reduced salt soy sauce, Gluten free for coeliac
a few drops of sesame oil
a large glug of Chinese rice wine or dry sherry
White pepper to taste
1 tablespoon of garlic, crushed or paste
1 tablespoon of grated ginger (optional)
1 red chilli finely sliced
2 spring onions chopped
A tablespoon of sesame seeds (optional)
Heat a couple drops of vegetable oil in a good nonstick frying pan.
Add the chicken thighs and try and make them fit snugly into the pan.
Pour over the sauces, garlic, ginger and chilli.
Season with white pepper
pour over enough water to just cover the chicken and bring to the boil.
Once boiling turn the heat down and simmer uncovered for approximately 30 minutes or so, turning frequently until all the water has evaporated and you are left with a sticky sauce.
Scatter with spring onions and sesame seeds, get your bib out and stuff your face before everyone comes and steals them.