#shorts #chicken #chickenrecipe
1 3lb chicken (bone in thighs and legs work great as well)
1/4c oil
3 stalks green onions (4in pieces)
1/4c garlic cloves
1/4c ginger (sliced)
2 shallots (sliced in half)
1 medium bay leaf
2 peels of an orange
2 star anise
1 small cinnamon stick
3/4c shaoxing wine
1c light soy sauce
3/4c dark soy sauce
1/2tbs chicken powder
1/2c packed brown sugar
3c water
4tbs cornstarch
4tbs water
*use the smallest pot that your chicken fits into*
1) Prepare the aromatics (slice ginger, cut scallions, etc.)
2) Fry them in the oil for 3-4 minutes (you want a little color, but not super dark)
3) Add the other spices and orange peel, cooking for 1 minute.
4) Add the wine, soy sauces, sugar and chicken bouillon to the pot and bring to a simmer.
5) Once the sugar is dissolved, add in the chicken, bring to another simmer and lower the heat as low as it will go (aiming for 180F)
6) Braise for around 50 minutes, stirring frequently to ensure all sides get submerged.
7) Allow the chicken to cool down in the braising liquid for best results
8) In a separate pot, bring 2c of the braising liquid to a simmer, and mix in the cornstarch slurry, 1 tsp at a time until you get a slightly thicker sauce that coats the back of a spoon.
9)Cut the chicken, separating the legs from the thigh and breast. Cut into your desired pieces, right through the bones.
Serve with steamed rice and bok choy and as much sauce as you’d like (:
SAVE THE LIQUID, AND USE IT AGAIN!
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