500g Boneless Chicken Thigh, cut into halves
1 pack Mama Sita's Oyster Sauce 60g
1/4 cup Calamansi Juice
2 tbsp Garlic Crushed
1 tbsp Ground Black Pepper 30g
1/4 cup Water
1 tbsp Baguio Orchids Vegetable Cooking Oil 100ml
1/4 tsp Fidel Iodized Salt 250g
1 pc White Onion, sliced

1. Marinate chicken in Mama Sita's Oyster Sauce, Calamansi Juice, Garlic, Onions and Ground Black Pepper for at least 1 hour. Drain chicken and set aside the marinade mixture.
2. In a pan, put Baguio cooking oil over medium heat. Add chicken, onions and garlic from leftover marinade. Cook until chicken is light brown in color.
3. Add rest of the reserved marinade mixture and water. Simmer until chicken is thoroughly cooked and sauce is reduced. Season with Fidel salt and ground pepper to taste. Garnish with seared white onion rings. Serve hot