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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Something I have been playing with on and off for a while, very loosely based on a recipe of Huey. (Cook time does not take into account marinading time) Ingredients:
3 tablespoons sweet soy sauce (kekap manis) |
2 tablespoons soy sauce |
1 tablespoon honey |
1 stalk lemongrass, the white smashed and chopped finely |
2 garlic cloves, finely chopped |
2 hot chili peppers, finely chopped |
6 tablespoons chinese wine or 6 tablespoons dry sherry |
4 chicken thighs, bone in skin on (cut any excess fat from chicken) or 1 chicken, cut up (cut any excess fat from chicken) |
canola oil |
1 lime, juice and zest of |
1/2 cup chicken stock |
3 -4 star anise |
1 teaspoon finely grated ginger |
2 green onions, sliced on diagonal |
Directions:
1. Mix together kekap manis, honey, soy sauce, lemongrass, garlic, 2 tblespoons Chinese wine.
2. Add the chicken, toss well and then cover with plastic wrap and refrigerate for at least 2 hours.
3. Heat a thin layer of oil and a large heavy based non stick pan and add the drained chicken (skin side down).
4. Reserve the marinade.
5. Cook gently for about 10 minutes, turning once and making sure you don't burn the chicken.
6. Add the chicken stock, remaining Chinese wine or sherry, star anise, lime zest and juice, ginger, and the reserved marinade.
7. Turn chicken over so skin side is down and gently simmer covered for 15 minutes.
8. Turn chicken over again, stir and taste for any additional seasoning you may think it would need, and if need be add more stock.
9. Cover and cook for approx 15 minutes again.
10. Place chicken on individual plates garnish with green onion and spoon sauce over.
11. Good with steamed rice and Asian steamed greens.
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