Marmite Chicken has been on my wishlist to try for a few year now. I’ve been looking for a recipe that doesn’t require that chicken be deepfried and I found it at last.
I thought this recipe was from Ancoo Journal but when I visited her site again, I couldn’t find it anymore. Anyways, this is a recipe where I could try to finish up my little bottle of Marmite.. 🙂
- 700g chicken breast or thigh fillet, skinless, cut into large chunks
- 1/3 cup water
- 1 tbsp honey
- 1 tsp thick dark soy sauce or caramel sauce (I used Cheong Chan brand)
- 1 tsp Marmite
- 1 tsp chili flakes – optional
- sesame seeds – optional, for garnishing
- chopped chives – optional, for garnishing
- 2 tbsp Marmite
- 1 tbsp honey
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing wine
- a dash pepper powder
|Prep time||70 mins|
|Cook time||±45 mins|
|Total time||±115 mins|
- Mix chicken and marinade ingredients together, leave to marinate in fridge for at least 1 hr or even better, overnight.
- Heat on medium abt a tbsp oil in a pan or wok.
- Add marinated chicken, stir fry till lightly browned on all sides.
- Add water, honey, dark soy sauce and chili flakes. Stir to mix well. Leave to simmer till sauce thickened and very little sauce left.
- Stir in 1 tsp or more Marmite, to taste. Season as well, to taste.
- Garnish with some sesame seeds and chopped chives.
I find it really yummy and Dolf found it good too. Marmite is an acquired taste; not everyone likes it as it has a strong smell and aftertaste.
This is surely a recipe for keeps for when I’ve Marmite in my pantry again. I would try it with pork or prawns next time.. 🙂
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