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Alright, don’t linger, let’s course of action this thai chicken thighs menu with 12 materials which are absolutely easy to have, and we have to process them at the very least through 7 methods. You should shell out a while on this, so the resulting food could be perfect.
Composition - Thai Chicken Thighs:
- Provide 2 for lemon grass stalks chopped
- Require 1 knob of ginger chopped
- Need 1 of red chilli and 1 green chilli (or two red chillis, I ran out of them)
- You need 1 of shallot sliced
- Provide 2 for large garlic bulbs bashed
- Prepare 1 tbsp rice wine vinegar
- You need 50 ml - oyster sauce
- Take 2 tbsp dark soy sauce
- Get 1 tbsp caster sugar
- Require 2 tbsp for sunflower oil
- Make ready of Extra drizzle of chilli oil (optional)
- Make ready 4 free range chicken thighs
Thai Chicken Thighs process:
- Prepare all the veggies, roughly chop them. Place in a blender.
- Add the oil, rice wine vinegar & oyster sauce into the blender.
- Next put in the the soy sauce and sugar !
- Bash the garlic add that too!
- Now blitz until a paste!
- Take a pastry brush and carefully cover all the meat! Cook in the oven at 180 degrees, for 45 minutes turning them over half way throughly and coating with any extra juices! I added extra chilli oil 5 minutes from the end! I’ve left the beef ribs in the fridge for another day!
- Make sure the chicken is thoroughly cooked. Serve them with your choice of sides any drizzle some of the juices over the meat and enjoy!
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