Well, my day was a MAJOR rush today to get everything done before heading away for the weekend, but what better time to display my skills at making something warm and tasty for dinner under the pump. It was easy with the goodies in my bag this week to get quickly to work.
Chinese 5 Spice Chicken with Ginger and Greens
4 x Chicken Thighs skin on
Large knob Ginger ( about the size of a 50 cent piece)
1 Large Garlic Clove
1 Small Onion
Salt and Pepper
1 Tspoon Chinese 5 Spice
1/2 Cup chicken stock
Heat the pan to high (just smoking) with olive oil, salt and pepper the. place the chicken skin down and fry for 4-5 minutes until the skin is very brown and crispy.
Turn over and lower the heat to med to cook the chicken through approx 15 minutes.
Put the chicken to the side in the pan to stay warm and add the onion, garlic and ginger all finely grated and gently cook of for 1 minute.
Add the stock and reduce by half then it is ready!
I served mine tonight with cauliflower pureed with butter and bok choy tossed in sweet soy.
Just a quick throw together meal!