Marmite Chicken is probably more famous than Bovril Chicken. But since I only have Bovril at home, Bovril Chicken it shall be then. It is also my very first try and I am quite pleased with how it turned out.
There are two steps in this recipe. The first step is to fry the chicken and the second is to cook the bovril sauce before coating the chicken with it prior to serving. You will need to have fast hands with cooking the sauce because the sauce can dry out pretty fast. However, if you add too much water (to prevent drying out), it would be too runny and not as nice. Anyway, don’t let that fear you into trying this dish. It’s actually an experiment on my part and it works!
This is my recipe for Bovril Chicken
- 6 chicken supremes (the tender piece of the chicken breast, cut into cubes)
- 1 large onion (quartered)
- 5 cloves garlic (chopped finely)
- about 30 to 50 ml warm water
- Oil for deep frying
Marinade for chicken
- 2 teaspoons light soya sauce
- 1 1/2 teaspoons chinese cooking wine
- a couple of dashes of white pepper powder
- 1/2 teaspoon of worcestershire sauce
- 1/2 teaspoon of oyster sauce
- 1 teaspoon corn flour
- 2 heaped teaspoons of bovril
- salt to taste
- 1 teaspoon sugar or to taste
Marinade chicken for 30 minutes or longer and deep fry till golden brown. Set aside.
Leave approximately 2 tablespoons of cooking oil in wok and saute garlic and onions till fragrant. Add seasoning and water and bring to boil. Return fried chicken pieces to wok and stir well to coat the sauce over the chicken.
Remove and serve hot with rice.
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