Balsamic & funnel chicken.

Wanted to bake har jiong chicken but realised that I had no more hat jiong. Thus I decided to use whatever I had in the fridge.

Ingredient

500g chicken mid joint
1 small fresh funnel (roughly chopped)
2 tbsp balsamic vinegar
1 tbsp LP sauce
1 lemon zest
Juice of 1 lemon
Pinch of salt
1 pc portobello  (optional)


Method

1. Mix all ingredients and keep in the fridge for at least 3 hrs.
2. Preheat oven to 200 deg.
3. Lay the mid joints on the baking tray. Pour the residue on top of the mid joints.
* if you like roughly chopped the portobello & lay on top of the mid joints
4. Bake for 25 minutes.