This dish is characterized by the rich flavors of honey and ginger. It's a Malaysian dish that is commonly cooked throughout the orient with slight variations. As a whole Malaysian cuisine is often characterized by sweet, spicy, or pungent flavors.
Chef Brian M. Romano, CEC
2 Chicken breasts
2 Tablespoons Canola oil
1 1/2 cups Water
1 Tablespoon Fresh ginger, shredded
1 Tablespoon Garlic cloves, minced
1 Teaspoon Honey
1 Tablespoon Sesame oil
1 Tablespoon Soy sauce
1 pinch Cayenne pepper
1. To make paste combine the ginger, garlic, honey, sesame oil, soy sauce and cayenne pepper. Mix until smooth.
2. Coat the chicken with the hainin paste, and then cover. Put in refrigerator for 1 hour.
3. In a skillet, heat canola oil until almost smoking. Add the chicken and sear on both sides until golden brown.
4. Add 3 cups of water and cover immediately. Cook on a low heat and flip chicken 5 minutes into the cooking process. Continue to cook until water is almost completely gone.
5. Slice and serve immediately. This dish is well accompanied by coconut rice and often served with cucumbers or chopped scallions.
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