1kg chicken thighs, boned but with the skin intact
2 tbsp light soy sauce
1 tbsp salt
3 tbsp Hoi Sin sauce
5 tbsp sugar
1/2 tbsp five spice powder
2 cloves garlic, pounded finely
1 tsp dark soy sauce
2–3 tbsp Mei Kwai Loe (rose wine)
1 tsp sesame oil
2 tbsp peanut butter
Cut boned chicken thigh meat into 5cm-wide strips. Season with marinade and arrange neatly in an airtight container. Keep in the refrigerator overnight.
Arrange the marinated meat on a greased wire rack and roast in a preheated oven at 240–250°C for approximately 15 minutes. Baste occasionally with the remaining gravy until meat is lightly browned and done.