Wednesday, December 21, 2011

Caramel Roast Chicken

Caramel Roast Chicken (serve 2)

* 1 chicken breast meat, cubed
* 1/2 medium yellow onion, diced.
* 2 tbsp red wine vinegar (you can use balsamic vinegar but taste would be milder)
* 1 tbsp dark soya sauce
* 2-3 tbsp soy oil
* 1 tsp scallion, for garnishing

How to:
* Preheat oven to 220 C.

* In a bowl, add in the chicken cubed and the onion. Mix with red wine vinegar & soya sauce. Let it sit in fridge for about 15-20 mins.

* Add in 2-3 tbsp soy oil. Toss until all chicken are well coated then transfer to oven proof baking dish.

* Bake for 15 mins till done (but not too dry). Garnish with scallions.

Voila. H loves it so much. He would dip his bread and ignore me completely. And I'm a happy wife.

Let the holidays begin!

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