Another night shift, another supper staff meal to cook. This time I made a soy glazed boneless chicken thigh with a herb cream sauce and kulim oil mash potatoes.
The chicken is simply marinated with soy sauce and oyster sauce. Let it marinade for 30 minutes at least or overnight in the fridge. It's then roasted at 220°C for 10 minutes until you get the golden brown skin.
For the mash, its mashed potatoes with butter and milk, seasoned with salt then I added in Kulim Oil to it which gave it .. a nice truffle and garlic aroma to the mash.
The herb sauce was made with onions Sautéed in butter then added in flour to make a roux. I then added in cream and Worcestershire sauce and simply seasoned with salt and freshly ground black pepper.
Its finished off with loads on chopped parsley and the sauce is done!
Serve everything up on a plate, and enjoy!
