Grampa'S Asian Chicken With His Secret Sauce

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   1) Cut chicken in half and salt and pepper the chicken to taste.

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   2) Heat 1 Tbsp. oil in large non-stick skillet until oil is hot (near smoking point).

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   3) Add ginger slices and green onion pieces to oil and fry until golden (less than 1 minute, stirring constantly to avoid burning)

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   4) Add another 1 Tbsp. oil to pan and allow to oil to heat up.

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   5) Add the chicken halves to pan, skin-side down

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   5) Sear chicken skin until golden brown (using tongs, turn chicken over carefully to make sure the browned skin is not damaged). Turn down the heat to medium.

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   5) Mix the soya sauce, oyster sauce and whisky into the 1 cup of water

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   6) Pour this sauce mixture into the pan and cover pan with lid.

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   7) Cook chicken for 15 - 20 minutes until chicken to cooked (test by poking the thickest part of the chicken thighs to make sure juices are clear, not pink).

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    8) Take chicken halves out of pan and allow to cool in serving platter.

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    9) Turn up temperature to high and stir in corn starch mixture to sauce in pan, stirring constantly to ensure smooth gravy consistency of sauce, adding a little more water if sauce becomes too thick. Take off heating element.

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    10) Cut chicken into serving pieces and arrange on platter. Pour gravy on top of the chicken and serve. If there is extra gravy, put in gravy bowl.

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    11) Serve with hot rice and stir-fried asian vegetables.

No additional tips available.