Recipe Ingredient
- 500g or 2 whole chicken legs, deboned
- 1 onion, cut into rings
- 1/2 a green capsicum, cut into wedges
- 1/2 cup potatoes, julienned
- Seasoning ingredients - (combined)
- 1 tbsp Worcestershire sauce
- 1 tbsp Premium oyster sauce
- 1 tbsp sugar
- 1/8 tsp pepper
- 4 shallots, blended and squeezed for juice
- 1/4 tsp chicken stock granules
- Sauce ingredients - (combined)
- 2 tbsp black pepper sauce
- 2 tbsp Worcestershire sauce
- 1 tsp sugar
- 1/4 tsp coarsely ground black pepper
- 4-5 tbsp water
Instructions
- Marinate chicken with seasoning ingredients for several hours, or preferably overnight in the refrigerator.
- Brush or spray olive oil lightly on a cast iron chargrill pan. Let the chicken pieces sit on the ridges of the pan, and not on the oil, and grill for a couple of minutes on both sides. (The heat from the chargrill will seal in the juices.) Resist the temptation to keep turning the meat; it only needs to be done once.
- When the chicken is cooked, remove and place on individual serving plates. Add the remaining seasoning ingredients and the sauce ingredients to the pan and cook briefly to a boil. Dish up.
- Heat a saucepan with enough oil and deep-fry the julienned potatoes until golden brown. Serve with the chops.
