Tuesday, November 09, 2010

Tiger Ong Poh Hock's Marmite Chicken

Marmite Chicken

  • ½ a chicken, chopped

Marinade

  • ½ tsp pepper
  • 1 tbsp oyster sauce
  • 1 tsp light soy sauce
  • Dash of monosodium glutamate
  • ½ a beaten egg
  • 3 tbsp cornflour

Sauce ingredients

  • 2 tbsp marmite yeast extract
  • 1 tbsp maltose
  • 1 tsp honey
  • 1 tbsp light soy sauce
  • ½ tsp chicken stock granules
  • 100ml water
Season chicken with marinade for at least an hour. Deep-fry in hot oil till golden or until cooked through. Dish out and drain from oil. Heat 1 tablespoon oil in a wok and pour in sauce ingredients. Cook over medium low heat until sauce is thick. Return pre-fried chicken to the wok and toss until well coated with the sauce. Dish out and serve.

No comments: