Chicken Salpicao

From Adam Liaw, who says "this slightly sweet, peppery and fragrant chicken dish is a family favourite in the Philippines".

Don't let all the garlic put you off. It's yummy.

Serves 4

2 tbsp olive oil

1 head garlic, peeled and finely chopped

2 tbsp butter

800g chicken thigh fillet, cut into 5cm pieces

2 tbsp soy sauce

2 tbsp Worcestershire sauce

1 tablespoon sugar

¼ tsp chilli flakes

¼ tsp freshly ground black pepper

Large frying pan

Heat a large frying pan over medium heat and add the olive oil and garlic.
Fry the garlic, stirring frequently until lightly browned, then remove the garlic from the pan.
Without washing the pan, add the butter and fry the chicken pieces until well browned on all sides.
Combine the soy sauce, Worcestershire sauce, sugar, chilli and pepper and add to the pan with the chicken.
As the sauce starts to reduce and thicken, toss the pan to coat the chicken in the sauce.
When the chicken is just cooked through, transfer it to a serving plate and scatter with the fried garlic.

Stir fry, Philippines

Serve with steamed rice and a side of greens such as beans or broccolini

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