Braised Chicken
Ingredients
9 oz (250g) chicken boned
and thighs
1/4 tsp. salt, or to taste
1 medium Chinese yam or potato, about 5 oz
(150g), parboiled
1 tbsp sugar
2 cups (500ml) vegetable oil for deep-frying
1 tbsp cornstarch (cornflour), dissolved in
1 tbsp water
1 tbsp rice wine
1 cup (200ml) high stock
3 tbsp soy sauce
2 tsp. sesame oil
Directions
- Wash the chicken and chop into 1 1/2
inch (4cm ) pieces. Peel the yam or potatoes
and roll-cut diagonally into 1 1/2 inch
(4 cm ) pieces.
- Heat the oil in a wok to 375oF (190oC),
or until a piece of scallion green or
ginger sizzles noisily and browns quickly
when tossed into the oil. Add the chicken
and deep-fry to turn of colour. Remove
the chicken and add the rice wine. Simmer
over medium heat for 20 minutes. Add the
soy sauce, sugar, yam and stock and continue
simmering, until the chicken is tender.
- If too much liquid is left in the wok,
reduce by boiling rapidly. Stir the dissolved
cornstarch and add to the wok. Cook, stirring
, until the sauce thickens. Sprinkle with
the sesame oil, and serve.
