Wednesday, February 17, 2010

Baked Chicken with Varieties Sauce

This is a crazy recipe. You may think it is but it surely a good one. This can't never go wrong and trust me you will lick your fingers or your plates. Always my favorite!

2 Chicken Thighs (separate the thigh and the drumstick)
1 Onions
1 carrot
2 small potatoes
2 Garlic
Thai Chili
Black Pepper

Varieties Sauces:
Sweet Thai Chili Sauce
BBQ Sauce
Oyster Sauce
Sweet Soy Sauce

Boil the carrots until they are pretty soft. Slice the condiments and not too thin because you want to taste the textures of it. Mix all the sauces in a small bowl together with the black pepper. The using your baking pan you can place all those condiments at the bottom while placing the chicken on the top. Then you can pour the sauces all over the chicken.

Your oven should be hot by now at 220 degree. Place it at the bottom rack and be sure not to burnt them. After half an hour I think the upper side of the chicken should be turning brown. Then you can turn them. I like to turn the skin part last as I love the taste of it not that water soak soft. Then when it turns brown and the gravy sizzles at the should be done.

Can be serve with either bread or steam rice.

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