Recipe detail

Poultry Glaze Chicken Thighs with ginger and coconut juice

4. 5. 2025

Author: Myat Ko ko

Food category: Poultry

Cuisine: South-East Asian

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Program steps

  • Preheating:
  • 190 °C

To view the entire table, move the table to the right.

1
Combination
50 %
time icon Termination by time
time icon 00:20 hh:mm
probe icon 190 °C
ventilator icon 100 %
ventilator icon 
2
Hot air
100 %
time icon Termination by time
time icon 00:03 hh:mm
probe icon 180 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 10

Name Value Unit
Chicken thighs 1.2 kg
Ginger Julianne 30 g
Minced garlic 20 g
Brown sugar 30 g
Fish sauce 30 ml
Dark soy sauce 30 ml
Coconut juice 300 ml
Red chilli slice 10 g
Black pepper crose 10 g
Spring onions 20 g

Directions

Marinate all the ingredients together and sear for 5 minutes.
Add coconut juice and braised for 15 minutes or until glazed. Sprinkle with black pepper crose and serve.

Recommended accessories

Enameled GN container

Enameled GN container