Skip to main content
logo
Food Advertising by

Honey Balsamic Chicken ~葡萄醋蜜蜂鸡


This is a family-friendly recipe, bursting with flavour from the tangy balsamic vinegar, honey, spiked with garlic and garnished with lightly toasted almond nibs.   Serve this with plain white rice or bread to absorb the delicious sauce......Yum!



Honey Balsamic Chicken

葡萄醋蜜

Ingredients
3 whole leg of chicken, approx. 700 gm
1/4 cup Balsamic vinegar
2 tsp light soya sauce
1.1/2 Tbsp honey
4 pips of minced garlic
1 tsp cornstarch to thicken
Lightly toasted almond nibs (optional)
Sea salt to taste

Method
Marinate the chicken with the Balsamic vinegar, soya sauce, honey and garlic
for a few hours or preferably overnight
Heat some oil in a non-stick pan
Place the marinated chicken pieces on the pan, without the sauce
Cook thoroughly till tender
Add in the sauce that has  been mixed with the cornstarch
Fine tune to taste
Dish out and sprinkle on some almond nibs, serve immediately



hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe, and



Comments

  1. Very delicious! I love to use balsamic to prepare the chicken too.

    ReplyDelete
  2. Soke Hah, believe this is delish and so easy to prepare. My BIL gave me a thermal cooker this CNY. I will probably prepare this dish with it. Should be tasty and hassle free.

    ReplyDelete
  3. Hi Cheah,

    This dish looks very mouth-watering... The sweet and sour honey balsamic glaze sounds so heavenly.

    Zoe

    ReplyDelete
  4. Best Recipe. I loved it. Thanks for sharing the wonderful recipe with us. Buy Spices Online

    ReplyDelete
  5. Double pleasure, honey and balsamic. That must have bin a sticky business , which I would not mind working on. Think term fingerlicking must have been inspired by dish like yours Cheers

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Wife Biscuit (Lo Por Paeng) 老婆餅

Happy New Year, everyone!   My first post for 2015 is 'Wife Biscuit' aka 'Lo Por Paeng', a soft and flaky pastry with winter melon filling which is a very popular delicacy in Hong Kong.  The ones that I find here are not the same as their  flaky counterparts, instead they are crispy and thin.   I've been surfing the internet for a recipe and I was very happy when I stumbled upon a Youtube video from SiuKitchen .   The video is in Cantonese and she gives very detailed steps on how to make these flaky pastries.   The pastries were good and stayed flaky and soft for three days in an airtight container.  I needn't have to reheat them in the oven toaster. Recipe for Wife Biscuit (Lo Por Paeng)   老婆餅  Ingredients Filling 120 gm candied winter melon, finely chopped 5 ml oil 15 gm caster sugar 40 gm koh fun 50 ml water Method Add sugar to the chopped winter melon, mix in the oil, water and mix lightly together. Add in koh fu

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice! Steamed egg with minced pork  ~   猪肉蒸水蛋 Ingredients 150 gm minced pork 2 chicken eggs -  100 ml without shell 150 ml boiled, cooled water  (Ratio is 1:1.5) 1/4 tsp salt sesame oil, pepper light soya sauce to taste Method Season the minced pork with some salt. Whisk the eggs with water, strain it onto a plate. Mix in the seasoned minced pork.  Remove any air bubbles. When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest. Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done. Remove from steamer, garnish with some spring onions, light soya sauce,