Ingredients:1½ pounds chicken thighs
1 tablespoon dark soy sauce
2 tablespoons oyster sauce
1 tablespoon Chinese rice wine or dry sherry
1½ teaspoons sugar
4 tablespoons water
½ teaspoon sesame oil
2 garlic cloves, minced
1 teaspoon minced ginger
Procedure:
- Wash the chicken thighs and pat dry. Remove the skin and make 2 diagonal cuts on each side of the thigh.
- Mix together the dark soy sauce, oyster sauce, rice wine, sugar, water, and sesame oil. Place the sauce in a plastic bag. Add the
chicken, shaking the bag lightly to make sure the sauce coats all the chicken. - Seal the bag and place in the refrigerator. Marinate the chicken for 2–3 hours, turning the bag occasionally.
- Preheat the oven to 400°F.
- Remove the chicken thighs from the bag, reserving the sauce. Place the chicken thighs on a baking sheet sprayed with cooking spray.
Pour half of the sauce over, making sure both sides of the thighs are covered. Add the minced garlic and ginger. Bake the thighs for 15
minutes. Add the remaining half of the sauce and cook for another 15 minutes, or until the thighs are cooked.
Don't have a large enough bag to hold the chicken thighs? Place them on a plate and rub the marinade over, making sure to coat all the
chicken. Cover with plastic wrap and refrigerate for 2–3 hours. Reserve any leftover marinade to pour over the chicken while baking.
Serves 4–6
Scoring the chicken thighs makes it easier for the marinade to penetrate the meat. This dish tastes delicious served with Snow Pea Stir-fry
