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Port Parham Jinker

Port Parham Jinker


Recipe

Sticky Chicken

Ingredients

4 chicken thigh fillets (150 g each)
2 fresh red chillies, finely chopped
2 garlic cloves, finely chopped
2 teaspoons crushed ginger
1 cup water
1/3 cup soy sauce
1/3 cup white wine vinegar
1/3 cup sugar
(Optional 1/3 cup chopped fresh coriander)

Method

Halve the chicken fillets and trim off any fat. Combine the chopped chilli, garlic, ginger, water, soy sauce, vinegar and sugar in a wok or saucepan over a medium heat and bring to the boil. Reduce the heat and simmer for three minutes. Add the chicken pieces, cover the pot and gently simmer for 20 minutes, turning occasionally. Remove the lid and cook for 20 to 25 minutes until the chicken is well coated. Take off the heat and if you have it, stir through the chopped coriander and extra chopped chilli. Serve hot, or leave to cool and add slices o a fresh salad.