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Ingredients
- Chicken thighs - 600 grams
- Corn - ½ can
- Egg yolk - 1 piece
- Chinese parsley - few pieces
- Cooking wine - 1 teaspoon
- Salt, pepper and sugar to
taste
- Sesame oil - few drops
- Cornstarch solution - 3
tablespoons
- Cooking oil - 2 tablespoons
Method
- Clean chicken thigh, remove
skin and bones. Press with the flat side of the knife to loosen
the meat. Marinate with salt, pepper and wine for 20 minutes.
- Pan fry chicken thigh until
80% cooked, add corn and cook for 1 minute.
- Stir in cornstarch solution,
sesame oil and egg yolk, mix well for another minute and dish
up.
- Garnish with Chinese parsley
and serve.
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