20-minute soy calamansi chicken
Inspired by the Filipino beef dish called bistek, skin-on chicken thigh fillets are lightly browned and braised in soy sauce with plenty of garlic. The cooking is concluded with the addition of onion rings and freshly-squeezed calamansi juice.
Servings 2 people
Ingredients
- 2 large skin-on chicken thigh fillets
- 2 tablespoons cooking oil
- 2 tablespoons minced garlic
- 2 to 4 tablespoons soy sauce Kikkoman was used here
- 1 yellow onion peeled and cut into thin rings
- 2 to 4 tablespoons calamansi juice
Instructions
- Press the chicken fillets between stacks of paper towels to remove surface moisture.
- Set the stovve on HIGH and heat the cooking oil in a frying pan.
- Lay the chicken fillets, skin side down on the hot oil. Leave for the skins to brown a little then flip to brown the other side.
- Stir in the garlic and cook for half a minute.
- Pour in the soy sauce with a quarter cup of water and bring to the boil.
- Cover the pan, let the heat to LOW and cook for about 10 minutes.
- Scatter the onion rings on top of the chicken, turn up the heat to HIGH, cover the pan and cook just until the onion rings soften.
- Drizzle in the calamansi juice.
- Scoop rice into shallow bowls, arrange a chicken fillet on top, add a heap of onion rings, drizzle in some of the lovely sauce, garnish with scallions, and serve.
