Spiced-Kissed Garlic Chicken With Carrots |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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The sauce for this dish is based on a Filipino braising combination of soy sauce, vinegar, garlic, ginger and spices. Serve with rice or noodles. From Canadian Living Magazine Nov/03 Ingredients:
4 tablespoons vegetable oil |
3 lbs chicken pieces, skinned |
1/4 cup soy sauce |
2 tablespoons rice or 2 tablespoons cider vinegar |
12 garlic cloves, sliced |
1 tablespoon gingerroot, minced |
4 star anise |
3 bay leaves |
1/2 teaspoon black pepper |
1/4 teaspoon cinnamon |
1/4 teaspoon ground cloves |
4 carrots, cut into 1 1/2 inch lenghts |
2 teaspoons cornstarch |
2 green onions, chopped |
Directions:
1. in large nonstick skillet, heat oil over med-high heat, brown chicken about 10 minutes, transfer to plate, pour off fat from pan.
2. reduce heat to medium, add 1 cup water, soy sauce, vinegar, garlic, ginger, star anise, bay leaves, pepper, cinnamon, cloves and carrots, bring to a boil. return chicken to pan, reduce heat. cover and simmer until juices run clear when chicken is pierced 20 to 25 minutes.
3. in small bowl mix cornstarch with 1 tablespoon water. push chicken aside, increase heat to med-high and stir cornstarch mixture into sauce. boil until thickened, about 1 minute.
4. discard bay leaves, sprinkle with green onions and serve.
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