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Easy Chicken
Pan fried with mustard, soy sauce, ginger, red currant jelly, Worcestershire sauce and orange juice
Ingredients
1 kg chicken pieces
3 tablespoons oil
1 tablespoon prepared mustard
1 teaspoon soy sauce
1 teaspoon grated root ginger
3 tablespoons red currant jelly
1 tablespoon Worcestershire sauce
1 cup orange juice
1 tablespoon DYC white vinegar
salt
black pepper
Method
Remove skin and fat from chicken
Heat oil in a large frying pan
Add chicken pieces and cook until golden on both sides
Remove chicken and drain oil from pan
In a bowl, combine mustard, soy sauce, ginger, red currant jelly, Worcestershire sauce and orange juice
Add to pan and bring to the boil, stirring occasionally
Return chicken to pan
Cover, reduce heat and simmer for 20 minutes or until juices run clear when tested
Stir in vinegar
Season with salt and pepper
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