Beggar’s Chicken, my version

Umami’s galore ! Sweet, sour, spicy and salty !
Best when you can use a whole chicken.
Serve with Jasmine Rice

INGREDIENTS – Serve 4
4 Coriander roots – You can use coriander stems as a substitute
4 Garlic Cloves
1/2 Teaspoon Black Peppercorns
1/2 Teaspoon Sechuan Peppercorns
1/2 Teaspoon Salt
2 Tablespoon Vegetable oil
8 Chicken Thighs – You can also use 1 whole chicken
1/2 Cup Dark Soy Sauce
1 Tablespoon Fish Sauce
3 Star Anise
2 Cinnamon Stick
1 Teaspoon Sugar
1 Red Chilli finely sliced

PREPARATION
Using a mini-blender or a mortar and pestle, pound or chop the coriander roots (ok to use coriander stems if you cannot find the roots) with the garlic, peppercorns and salt in a rough paste.
Heat oil in a large pot , fry the paste for a few minutes at medium heat and add the chicken.

Roast the chicken pieces for a few minutes on both side and then add the dark soy sauce, fish sauce, star anise and cinnamon sticks.
Pour enough water to almost cover the chicken.
Bring to a boil and reduce to medium-low and simmer for 30-40 minutes.

If you are using an entire chicken, cook for 60 minutes.
Remove the chicken and then add the Fish Sauce and Sugar, cook the sauce for about 5-10 minutes.
Serve with Jasmine Rice –
Wonderful… even better the following day
.

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