2 tablespoons Worcestershire sauce (Lea and Perrins sauce)
100 ml dry white wine or dry sherry
Salt & pepper to taste
4 tablespoons vegetable oil
Skin the chicken thigh fillets,
de-bone leaving the thigh fillet intact. Trim off any fat. Open up the
thigh fillets and cut into two halves lengthwise. Season with salt and
pepper to taste.
Mix the chicken thigh fillets with
the fish sauce, light soy sauce, Worcestershire sauce and dry white
wine (or dry sherry) well together. Cover and marinate in refrigerator
overnight (or for at least 4 hours at room temperature). Turn over the
marinated pieces at least once.
Heat up 4 tablespoons vegetable oil
on high heat in a wok (or similar utensil) large enough to contain all
the marinated chicken fillets. Carefully put in the thigh fillets and
stir fry until light golden brown in colour. Cover, reduce heat to
medium-high and allow to simmer for 10-15 minutes. Remove cover,
gently stir the chicken fillets and allow to simmer until sauce
thickens to your preference.
Transfer to a warmed serving dish.
Serve with salads or pastas.
Alternatively, you can cut the cooked
chicken fillets into bite sizes and serve as a snack with drinks.
Enjoy. One of our grandaughter's
(Annabelle) favourite dishes.
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