2 Reviews

This is way too simple, but it really works! I resisted my temptation to add anything extra, and I was pleased with the end result. I let my chicken marinate for the full 24 hours. I used skinless boneless breasts because that's what I had. I'll do this again with thighs, too. Thanx!

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*Parsley* September 13, 2009

This is for the tag game. I had to use 2 small chickens (about 800g each) disjointed to 4 small breasts and 4 marylands. Followed marination but when it came to cooking couldn't use the grill (broiler) so baked in an 200 degree celcius fan forced oven for 45 minutes. The results was a moist chicken with crispy skin (couldn't resist eating). Was a bit salty for our taste (I haven't added salt to cooking for nearly 30 years) but was not overpowering. Will try again maybe with a different fish sauce (used a thai one). DH did suggest that he thought a bit of sesame oil to the fish sauce may enhance the flavour? Will definately be trying again, though with minor changes. Thank you NoraMarie.

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I'mPat February 12, 2007
Easy Asian Chicken With Scallions