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GARLIC BUTTER PASTA
200g spaghetti
20g unsalted butter, soft
1.5 tsp garlic, finely chopped
2 Tbsp Oyster sauce
20g parmesan cheese, grated
PAN FRIED CHICKEN WITH CHAR SIU SAUCE
2 pieces Boneless Chicken Thighs
½ Tbsp Cooking Oil
MARINADE PAN FRIED CHICKEN WITH CHAR SIU SAUCE
2 Tbsp Char Siu Sauce (+1 Tbsp to glaze at the end)
1 Tbsp Oyster Sauce
Paghahanda
GARLIC BUTTER PASTA:
Step 1: Cook the spaghetti until al dente. Keep 1 cup of pasta water and drain pasta. Set aside.
Step 2: Heat a pan on low to medium heat and add the soft butter. Melt butter.
Step 3: Add the garlic and sauté until fragrant. Do not burn the butter.
Step 4: Add spaghetti and ½ cup pasta water, then add oyster sauce.
Step 5: Mix until all sauce has been absorbed (add more pasta water if needed) and spaghetti is glossy.
Step 6: Add the Parmesan cheese, stir to combine well with the pasta then. Serve immediately.
PAN FRIED CHICKEN WITH CHAR SIU SAUCE:
Step 7: Marinate the chicken with Char Siu Sauce for 30 minutes.
Step 8: Heat a pan over medium heat with oil, pan-fried the chicken for 3 minutes on each side unit cooked. Glaze until chicken takes on dark ember colour. Rest for 5 mins before serving.
Step 9: Serve the chicken with Garlic Butter Pasta.