Remove the chicken from the package and place it in a bowl.
Toss and massage the meat, so as to refresh the marinade.
Pan Method (Cooking time: 10 minutes)
Place a non-stick frying pan over a medium flame. Swirl a teaspoon of oil and let it warm up. Spread out the meat on the surface of the pan to allow the meat to sear. When the side browns, turn it over and allow the other side to brown too. Gently stir to achieve a golden caramel brown color.
Sprinkle water into the pan occasionally to retain the moisture, but put a lid on so the moisture doesn’t escape.
Towards the end of the cooking process, deglaze-add some water and scrape the bottom of the pan, to dissolve all the essences that have dried out in the bottom of the pan. It would reduce to a thick shiny liquid which is flavorful and could be used to coat the pieces before serving hot and glistening.
Oven Method (Cooking time: 20 – 25 minutes)
Preheat the oven to 165 degrees celsius. Place the marinated meat along with the marinade on to a baking tray.
Place it in the oven for 7-8 minutes, flip the meat, and cook for a further 8-10 minutes. You are aiming to achieve at least 75 degrees at the core of the meat, so a probe thermometer will come in handy.
Once cooked, take out the tray and serve hot.
Let the meat rest for about 5 minutes before serving.
Serve piping hot with fragrant steamed rice, add it to a salad of choice and if you are feeling adventurous, serve atop boiled noodles, with some fresh bean sprouts and fried shallots.