2 chicken thighs
4 tablespoons of toasted and ground pecans
1/2 chopped onion
1 tablespoon of butter
2 tablespoons of oyster sauce (optional, available at oriental product stores)
1/2 cup of white wine
Salt and black pepper to taste
Crumble
200g of cassava flour
1 piece of 5cm ginger grated
1 tablespoon of chopped onion
3 tablespoons of butter
Salt to taste
2 chicken thighs
4 tablespoons of toasted and ground pecans
1/2 chopped onion
1 tablespoon of butter
2 tablespoons of oyster sauce (optional, available at oriental product stores)
1/2 cup of white wine
Salt and black pepper to taste
Crumble
200g of cassava flour
1 piece of 5cm ginger grated
1 tablespoon of chopped onion
3 tablespoons of butter
Salt to taste
Season the chicken with salt and pepper, then set aside
Sauté the onion in butter until softened
Add the chicken thighs, cover the pan, and cook until the chicken is cooked through
If necessary, add a little hot water
Remove the chicken from the pan and pass it through half of the ground pecans
Set aside to keep warm
In the same pan, put the wine and scrape up any browned bits with a wooden spoon
Add the oyster sauce (if using) and the remaining ground pecans
Simmer over low heat until the sauce thickens
Make the crumble
Sauté the onion in butter
Add the ginger and cook for two minutes
Add the cassava flour and cook over low heat, stirring constantly, until a golden crumble forms
Remove from heat and season with salt
Serve the chicken thighs with the sauce and crumble.
