Thursday, November 13, 2008

Braised Chicken with Brown Sauce

Made this for dinner last night using my favourite Tanyu claypot for braising
; p
What You Need:
8 mid chicken wings
1 thumb sized ginger, sliced
1 tbsp oyster sauce
2 tbsp dark soy sauce
1tbsp sesame oil
1 tsp sugar
1 tsp salt
2 tbsp Hua Diao wine (you can replace it with 1 tbsp of cognac)
1 bowl of water
2 tbsp corn starch + 2 tbsp water
What To Do:
1. Marinate chicken (except seasoning) for at least 2 hrs
2. Fry ginger slices with some oil, add chicken in (without the marinating liquid)
3. Fry until the chicken wings are brown
4. Add in marinating liquid and stir well, add in water and cover
5. Let the chicken simmer until tender
6. Add in Hua Diao and starch mix to thicken sauce
7. Serve!
Note: You can add in spring onion before serving; I didn't coz I don't really like the taste of it.
If you are using cognac or DOM, you may even want to omit the sugar as those 2 alcohol are quite sweet already.

No comments: