Golden Pepper Chicken With Onion
This is a very comforting food, lovely to look at when the depth of its colour and the flavour are intensified by the soy sauce. Use more for brown, less for golden.
4-5 CHICKEN THIGHS (660g/1.45 lbs)
1 medium ONION, peeled, cut in half and sliced
2 GARLIC CLOVES, crushed
5 tbsp VINEGAR
1 fresh RED CHILLI, sliced
2 SPRING ONIONS, green part only, cut roughly
2 tbsp SOY SAUCE
1 ½ cups WATER
2 tsp grated GINGER
2 tsp SESAME OIL
1. Stir-fry onions with oil in a nonstick pan until translucent. Remove onions from the pan and set aside. Add chicken and later garlic to the pan and cook until golden.
2. Add vinegar and let it sizzle while turning the chicken over a few times until most of the liquid is evaporated.
3. Add the marinade and the onions to the pan and let it simmer with the lid on. Baste frequently while turning the chicken around.
4. Add red chilli and spring onion and cook until the liquid is reduced to a sauce.
If using chopsticks cut the chicken into smaller pieces before serving.