My nana has been making this dish for as long as I can remember, as has my mother. I have adapted it a bit to make it low fat but the taste is still the same. The recipe easily doubles (or even triples) and everyone loves it so it is a great dish to make for a crowd.
Serves 4
4-8 skinless chicken thighs (4 big ones or 8 small) - you can use drumsticks, breast, wings or a mix of all.
2 Tbs plain flour
spray oil
2 cloves garlic, finely chopped
1 Tbs brown sugar
1/2 tsp salt (use less if your soy or stock is quite salty)
1 Tbs grated fresh ginger
1 1/2 Tbs soy sauce
1/2 tsp paprika
1 cup chicken stock
Spring onions, chopped
Flour chicken and brown with garlic and oil. Add remaining ingredients and stir to combine. Transfer to an oven safe dish and bake @ 180 degrees C for 30-45 minutes. 5 mins before serving sprinkle over the spring onions.
If you are doubling the recipe or using large pieces of chicken you may need to cover the dish with foil to so it doesn't dry out.
We serve this with steamed green veges and white rice
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