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Mouth-Watering Chicken

WITH

TABASCO® Pepper Sauce

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Serves 3pax

35mins

Ingredients Icon INGREDIENTS

Group 1

  • 3 chicken thighs
  • 1 stalk scallions cut in half 5 slices ginger
  • 1 tablespoon TABASCO® Pepper Sauce

 

Group 2

  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 60 ml fresh chicken stock (made with the ingredients from Group 1)
  • 1/4 cup 1 tablespoon light soy sauce
  • 2 tablespoons Paprika
  • 2 tablespoon TABASCO® Pepper Sauce
  • 1/2 teaspoon toasted sesame oil
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon sugar

 

Group 3

  • 1 stalk scallions chopped
  • 2 tablespoon TABASCO® Pepper Sauce
  • 2 tablespoon crushed peanuts

Directions Icon DIRECTIONS

Cook the chicken

  • Place all the ingredients from Group 1 into a pot filled with water (enough to immerse the chicken).
  • Bring it to a full boil then turn the heat down. Leave to simmer with lid on for 10 minutes.
  • Remove from the heat and keep the chicken in the pot (covered) for a further 10 minutes.
  • Then transfer the chicken into a bowl of cold water (ideally with ice cubes). Leave to cool for 10 minutes.

 

Prepare the sauce

  • Combine all the ingredients from Group 2 (see note 1).

 

Assemble the dish

  • Carefully remove the bones of the chicken legs. Slice the flesh into 1-2 cm wide strips.
  • Pour the sauce into a serving plate. Lay the chicken in.
  • Garnish with crushed peanuts and scallions. Drizzle TABASCO® Pepper Sauce.

trademark Icon TRADEMARK NOTICE

  • TABASCO® and the DIAMOND and BOTTLE LOGOS are trademarks of McIlhenny.Co

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