Ingredients (serves 4)
500 gram chicken thigh fillets, skinless and boneless
4 tbs dried fried onions for garnish
1 cucumber cut in slices, marinated in 4tbs white wine vinegar plus 1 tbs of sugar
325 grams Pandan rice, cooked according to instructions on the packaging
3 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp Chinese cooking wine or dry sherry (optional)
2 tsp sriracha or 1 ½ tsp dried chili flakes (optional)
1 tsp sesame oil
1 tsp white sugar
2 garlic cloves, crushed
1 ½ tsp fresh ginger, finely grated
Cut the chicken into small pieces.
Combine the Marinade ingredients in a bowl.
Add the chicken and set aside to marinate for at least 30 minutes, up to overnight.
Heat 1 tbsp oil in a large frying pan over medium high heat.
Cook the chicken for around 8 minutes until deep golden brown and cooked through.
Serve immediately, garnished with dried fried onions on top, Pandan rice and cucumber slices in vinegar.