Ingredients

Chicken - 5lbs thighs/ legs
Chicken Stock - 1 cup
Onion - 1 chopped
Worcestershire Sauce - 3 teaspoons
WCP HERB & GARLIC SEASONINGS - 4 teaspoons
Corn Starch - 2 teaspoons mixed with 3 teaspoons water
Olive Oil - 2 teaspoons
Scallion - 4 twigs chopped fine
Parsley - 2 teaspoons chopped fine

PREPARATIONS:

[1] Washing and remove chicken skin
[2] Marinading: Rub 2 teaspoons of WCP HERB & GARLIC SEASONING, 1 teaspoon of olive oil, and 3 teaspoons Worcestershire sauce into the chicken
[3] Place the chicken in the bowl and refrigerate for 5-8 hours
[4] After the chicken has been marinated, heat a large skillet with the 2 teaspoons of olive oil on high heat or slightly lower for no less than 1 minute
[5] Add the chicken and brown for 2 min per side with the onion
[6] After browning the chicken, add the chicken stock on high heat and stir around the chicken for 20 seconds
[7] Add the WCP HERB & GARLIC SEASONING and stir in
[8] Add the cornstarch/water mixture and stir around until the sauce thickens
[8] Cover the skillet for 5-6 minutes on high heat
[9] After 5-6 mins of high heat cooking, lower heat to simmer
[10] Add the parsley after 5 min of simmering - place top back on the skillet
[11] Simmer for 20 -25 min on very low heat
[12] Evenly spread the chopped scallion 3-4 minutes before serving

 

ENJOY!