Name: Sticky poached Asian chicken thighs
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 1
Cuisine: asian
Ingredients: 800g chicken thigh fillets; 255.00 gm chicken style liquid stock; 24.40 gm fish sauce; 1 stalk lemongrass, white part very finely chopped; 1 tsp lime rind; 42.00 gm lime juice, plus lime wedges, to serve; 45.00 gm brown sugar; 3 garlic cloves, crushed; 2cm ginger, finely grated; 62.50 ml coriander sprigs; Steamed jasmine rice, to serve; Asian greens, to serve

Sticky poached Asian chicken thighs

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Prep Time:
10 minutes

Cook Time:
70 minutes

Total Time:
80 minutes

Sweet and sticky Asian glazed chicken thighs for an irresistible dish.

Ingredients:

800g chicken thigh fillets
255.00 gm chicken style liquid stock
24.40 gm fish sauce
1 stalk lemongrass, white part very finely chopped
1 tsp lime rind
42.00 gm lime juice, plus lime wedges, to serve
45.00 gm brown sugar
3 garlic cloves, crushed
2cm ginger, finely grated
62.50 ml coriander sprigs
Steamed jasmine rice, to serve
Asian greens, to serve

Instructions:

Preheat the oven to 180C (160C fan-forced).
In a 25cm x 35cm ovenproof baking dish, combine chicken, Massel Liquid Stock Chicken Style, fish sauce, lemongrass, lime rind and juice, sugar, garlic, and ginger. Mix well to evenly coat the chicken. Roast for 1 hour, flipping the chicken halfway through for even cooking.
Pour the cooking liquid into a medium frying pan and bring to a boil. Let it simmer for 3-4 minutes until it thickens. Pour the reduced sauce over the chicken in the baking dish.
Preheat grill. Grill chicken for 4 minutes, baste, then grill for an additional 4 minutes or until sauce is sticky.
Garnish the chicken with steamed rice, Asian greens, lime wedges, and a sprinkle of fresh coriander.

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