Chicken
Filipino Chicken
No container
Ingredients
1
kg
Chicken thighs/drums
100
ml
Light soy sauce
20
ml
Dark soy sauce
20
ml
Oyster sauce
3
cm
Ginger
8
cloves
Garlic
10
ml
Rice wine vinegar
Steps
1
Cut ginger and garlic into small pieces or grind/crush. Mix together with sauces and vinegar.
Cut slashes into the chicken thighs.
Put everything into a plastic bag while making sure it's evenly coated and let it marinade for at least 12 hours, but ideally 24 hours. Turn it around every few hours.
2
Pre-heat oven to 180C with convection.
Place chicken in a single layer on a baking pan.
Bake for 40-50 minutes, but start checking after 35 minutes how dark it is.