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Rhum Chicken

Olive
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Ingredients
  

  • BONE-IN CHICKEN PARTS I LIKE TO USED THIGH AND LEG PARTS, IT’S MY FAVE ^^
  • GINGER SLICED THINLY (AS MUCH AS YOU LIKE)
  • GARLIC MINCED ( IF YOU’RE OUT OF FRESH GARLIC, USE GRANULATED GARLIC)
  • SESAME OIL
  • BROWN OR MUSCOVADO SUGAR BETTER
  • LIGHT SOY SAUCE I USE KIKKOMAN’S
  • PEPPER FLAKES
  • SALT AND GROUND BLACK PEPPER
  • WATER
  • DARK RHUM OTHER ALCOHOLIC DRINK MAY BE USED LIKE RED WINE, WHITE WINE, VODKA, COGNAC,
  • * ADJUST THE PROPORTIONS OF THE SEASONING/ALCOHOL ACCORDING TO YOUR TASTE PREFERENCES.

Instructions
 

  • IN A SKILLET, HEAT SESAME OIL. ADD GARLIC AND GINGER (AND ONION IF USING) AND FRY TILL FRAGRANT.
  • ADD CHICKEN AND COOK UNTIL SLIGHTLY BROWN. ADD WATER, SOY SAUCE AND ALCOHOL. IF YOU PREFER A THICKER GRAVY, ADD LESS WATER. YOU CAN ADD MORE ALCOHOL IF YOU LIKE A STRONGER TASTE. COVER SKILLET, LET CHICKEN SIMMER UNTIL THE FLAVOURS ARE INFUSED AND THE ALCOHOL HAS EVAPORATED.
  • COOK UNTIL THE CHICKEN IS TENDER THEN ADD IN THE SUGAR. SIMMER FOR ANOTHER 1 OR 2 MINS, THEN TURN OFF THE FIRE.
  • SERVE WITH HOT RICE AND SAUTEED VEGGIES ON THE SIDE, TRY SOME SAUTEED CABBAGE…IT’S GOOD! – OLIVE 🙂
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