900 Gr. Chicken thighs with bone in
1 Teaspoon Salt
1 Teaspoon Black pepper, freshly ground
Plain flour for dusting
3 Tablespoons of Vegetable oil
10 Whole Garlic Cloves, unpeeled
For the sauce – In a small bowl, pour :
2 Tablespoons Shaoxing Rice Wine (or dry Sherry or White wine)
1 Tablespoon Light Soy Sauce
1/2 Cup of Chicken Stock
Fresh Chives for Garnish
Blot the chicken thighs dry with kitchen paper. On a small plate, mix plain flour with salt and pepper and dredge each chicken piece and ensure they are well covered with flour. The flour will not only help brown the chicken and make it crispy, but also serve as a thickening agent for the sauce.
Heat a wok or frying-pan and when very hot, add the oil. When the oil starts to smoke, turn the heat to low and add the chicken-side down and slowly brown on all sides for about 10 – 12 minutes.
Drain all the excess fat, keeping 1-2 tablespoons only and add the garlic and stir-fry for a few minutes. Then add the rice wine, soy sauce and chicken stock. Turn the heat to a minimum, cover and braise for 30 minutes, until the chicken is tender.
You can prepare this dish in advance of your guests arriving and reheat at the last minute.
Sprinkle with chives and serve.
I usually count on 2 pieces per person.
Serve with Jasmine Rice – Steamed vegetables.
Asian Braised Garlic Chicken
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