||1 no (Marinate with ½ cup Ning Xia Hong, 1 tbsp ginger juice & 2 tbsp dark soya sauce for 2hr)
NING XIA HONG SOYA STOCK
|Ning Xia Hong
|Dark soya sauce
|Light soya sauce
1) Marinate the chicken in the refrigerator for 2 hours or longer.
2) Heat pot and caramel 2tbsp sugar. Add chicken and brown thoroughly. Add in Ning Xia Hong Soya stock, shallots, spring onion and mushroom.
3) Bring to a boil over medium-high heat. Reduce heat and simmer chicken for about 20min.
4) Remove chicken from the stewed sauce and heat oven. Brush basting sauce on chicken and grill till thoroughly dry and aromatic.