Glazed Marinated Chicken with Witloof
½ cup salt-reduced chicken stock
3 tbsp fish sauce
3 tbsp salt-reduced soy sauce
1 tbsp sesame oil
2 chillies, seeded & finely sliced
1-2 tspn freshly grated ginger
3 tbsp fresh lime juice
3 tbsp fresh lemon juice
1 chicken, jointed into 4 pieces
1-2 tbsp peanut oil
4 heads witloof, cleaned & halved
3 tbsp fish sauce
3 tbsp salt-reduced soy sauce
1 tbsp sesame oil
2 chillies, seeded & finely sliced
1-2 tspn freshly grated ginger
3 tbsp fresh lime juice
3 tbsp fresh lemon juice
1 chicken, jointed into 4 pieces
1-2 tbsp peanut oil
4 heads witloof, cleaned & halved
Mix together stock, fish sauce, soy, sesame oil, chillies, ginger and lime and lemon juice. Toss in chicken pieces, cover and refrigerate overnight, turning 2-3 times.
Heat oil in a large non-stick pan and gently brown chicken on all sides covered and turning every now and again (setting aside marinade).
After about 10 mins, add witloof together with remaining marinade, little by little, and cook until a glaze is formed. When chicken and witloof are both tender, taste for seasoning.
Heat oil in a large non-stick pan and gently brown chicken on all sides covered and turning every now and again (setting aside marinade).
After about 10 mins, add witloof together with remaining marinade, little by little, and cook until a glaze is formed. When chicken and witloof are both tender, taste for seasoning.