Ingredients
Serves: 8
- 8 chicken thighs
- a bottle hoisin sauce
- half bunch celery
- 4 medium sized carrots
- 1 quarter of any white cabbage
- 2 brown onions
- 2 (400g) tins baby corn
- 200g green beans
- 3 tablespoons palm sugar
- 250g seafood marinara mix, thinly sliced
Directions
Preparation:15min ›
Cook:1hour ›
Ready in:1hour15min
- Coat chicken thighs with hoisin sauce and roast at 200 degrees C in an oven for 40 minutes, recoating chicken every 10 minutes with sauce. When cooked rest. When needed chop each chicken thigh into thirds with a meat cleaver. (You will use about a half of your bottle of sauce.)
- Finely chop the celery, carrot, cabbage and onion so cooking time is the same.
- Stir fry all the chopped vegetables, along with the corn and green beans, then add the palm sugar and some of the remain sauce, to your taste.
- Add the rested and cut chicken thighs along with the marinara mix. When ready serve with rice or noodles.
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Reviews and Ratings
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Reviews in English (1)
1
Using Ayam sauce is not like using kang ton crap you find in supermarkets but I find a little palm sugar added and it is not so overwhelming.sorry about the pic - 12 Oct 2015
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