GRILLED CHICKEN THIGHS WITH OYSTER SAUCE

SERVINGS: 3

 

INGREDIENTS

3 large chicken thighs

 

SEASONINGS FOR SEASONING CHICKEN THIGHS

1 minced garlic clove

1 teaspoon minced ginger

1 teaspoon soy sauce

1 tablespoon Chinese oyster sauce

1 and 1/2 teaspoon sesame oil.

 

VEGETABLES AND CONDIMENTS

1 and 1/2 tablespoons vegetable oil

2 teaspoons sesame oil

2 garlic cloves minced

1 teaspoon minced ginger

1/2 cup onion, sliced

3/4 cup red bell pepper cut into squares

1 Chinese eggplant, sliced

2 cups shitake mushrooms, sliced

2 cups Chinese or regular cabbage chopped

1/3 cup sliced scallions

1/3 cup chopped cilantro

2 tablespoons Chinese oyster sauce

1 tablespoon roasted sesame seeds

 

PROCEDURE

Remove the skin, fat and bone at chicken thighs.

In a bowl mix the spices and season the chicken thighs. Leave marinating for 45 minutes.

While the chicken is marinating, cut and measure the rest of the ingredients.

Heat well a griddle. Clean the griddle with a napkin soaked with some vegetable oil.

Once the griddle is very hot, put the chicken thighs to cook so that both sides of the chicken thighs are marked and cooked.

While the chicken is cooking, heat a wok thoroughly with vegetable oil and sesame oil.

Add the garlic, ginger, onion and stir fry for a few seconds.

Add the eggplant, red bell pepper, shitake mushrooms and stir fry for a few minutes. Spray with a teaspoon of water to release steam and finish cooking so that the vegetables are al dente and not overcook.

Add the cabbage, half the coriander, scallions and cook for 1 minute.

Add the oyster sauce, mix with the vegetables and turn off the heat.

Serve the chicken thighs with the vegetables. Sprinkle on top with scallions, coriander, and roasted sesame seeds.