100g chicken thigh (boneless, skinless)
1 lime, cut into wedges
1 star anise
1 teaspoon black pepper
1 stalk of lemon grass (chopped)
1 clove of garlic (crushed)
1 teaspoon of ginger (chopped)
1 tablespoon of dark soya sauce
1 tablespoon of sesame oil
1 teaspoon of five spice powder
1 tomato (sliced)
1 cucumber (sliced)
Marinate ingredients by pounding the star anise, the pepper, lemon grass, garlic and ginger to become a paste in a mortar.
Mix in the dark soya sauce, sesame oil and five spice powder until well blended.
Put the chicken thigh in a bowl and marinate. Cover and chill for 45 minutes.
Transfer chicken thigh to a rack and cook in preheated oven, 240°C (475°F) for 20 minutes.
Serve the chandoori chicken in an oval plate garnished with tomato and cucumber and the sliced lime for decoration.
(T & T for F & N Project)