Monday, December 5, 2011

Stewed Chicken

I can't believe this recipe was not in my list.
Chop up a chicken into pieces, remove skin, separate thigh and drumstick, wing parts and chop breast into 3 and back into 3-4 pieces.
wash thoroughly and put in a bowl with
1 tbspn dark soy
salt and black pepper
1 onion finely chopped
1 whole garlic skinned and chopped (not a clove a whole garlic)
a bunch of fresh coriander chopped
1 tbspn of intense sun dried tomato paste and or tomato paste and 2 tomatoes chopped.
mix well and leave to season for 2 hours or more (overnight is fine)

Heat 2 tbsp of oil in a wok with a good dessert spoon of brown sugar until sugar caramalises and starts to smoke (don't let it get very black but make sure all sugar is caramelised).
Throw in chicken and stir swiftly to coat. Let simmer on high heat for a few minutes until the sauce generated is bubbling and then lower heat to moderate and cover. After about 5 minutes add about a cup or so of water (usually I boil water and swirl it round in the seasoning bowl to get all the left over seasoning). Let it simmer for another 10-15 minutes. At this point the chicken should be dark brown and the sauce looking dark and bubbly and slightly thick. At this point taste and adjust (usually means add salt and maybe pepper and I usually add a tspn of dark soy and 1 tbspn of ketchup). If there is too much liquid let it boil down a bit, but you do need sauce with the chicken. The taste should be brown and slightly sweet and rich.

There is no doubt in my mind that this is the best chicken in the world.

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