SA and I have been trying to go back on our health kick, which we’ve not been too great about but we’ve also been trying to consume less red meat, which we actually have been good about (yay! for trials and tribulations). Life also gets in the way of blogging, and we are actually both going away this week, so this maybe our last post for this month. Fret not, we’ll be back again (just like the Backstreet Boys) and we’ll be Cookin’ Up too. Had been seeing some posts recently for Hainanese Chicken & Rice so we were both craving that. Only to look up the recipe and discover that it would take 2 1/2 hours to make. DOH!
Soooo…we still wanted to cook some chicken without it taking up the whole evening and then we found this recipe, which looked wok’in good so we made this instead. It was very flavourful and had a nice gravy which would go great with rice (which we skipped), instead served it with veggies and a dipping sauce.
Without waffling on any further, I’ll introduce you to our cast of (dry) characters – 6 chicken drumsticks, one ginger (sliced and mashed), 3 cloves of garlic thinly sliced , 3 scallions (white and green separated please), and 1 onion, also diced. You will also need to take out your liquids – peanut oil (if you don’t have it, any vegetable oil should suffice, but you can buy your fix at Dhaka Dough), sesame oil, soy sauce, oyster sauce, chicken broth, honey or maple syrup and the recipe called for Shaoixing wine, which we didn’t have so used some Scotch in its’ absence (ssshhh…don’t tell anyone).
Get your nice big wok out, and heat two tablespoons of oil in it. Put in the chicken, making sure to put the skin side first. Sear, until it’s golden brown, then add in JUST the ginger to the bottom of the pan.
Cook until it has caramelized before adding in the garlic and the white part of the onions. At this point things are starting to get nice and fragrant and you haven’t even put in the sauces yet!
Next, we poured in just a hint of Scotch. It will evaporate in a few seconds or so, but I think it lent a nice bit of kick to the dish. I googled that apple juice is also a great non-alcoholic substitute for Shaoxing wine, so feel free to go with that instead if you’re being Halal. We let it cook with the Scotch for a few minutes, before throwing in the other sauces to the mix – two and a half cups of chicken broth, two tablespoons of soy sauce, three tablespoons of oyster sauce, 1 tablespoon of sesame oil. Stir well to combine and make sure to sneak a taste so you know what to adjust for. We thought it needed a bit of a sweetener, so we added about a tablespoon of maple syrup.
Once everything is combined, turn the heat down to a simmer and cook covered for 15 minutes. Use some tongs to turn over the chicken and cook for 15 minutes more. This really lets all the flavours do their thing and mix right in to the chicken.
You’re almost done…uncover the chicken and see for yourself whether the sauce is thick enough, whether you want it thicker or not and accordingly cook it uncovered with the green part of the scallions untill the sauce is a consistency that you are happy with. Serve it nice and hot with some white rice to soak up some delicious gravy. I made a soy vinegar dipping sauce to go with it.
For the Wok’in Good Chicken
4 chicken drumsticks
2 tablespoons peanut oil or any other vegetable oil
4 slices fresh ginger (sliced and then mashed with the side of your knife)
3 cloves of garlic, thinly sliced
3 scallions, diced
2 tablespoons of Scotch
2 1/2 cups of chicken broth
2 tablespoons soy sauce
3 tablespoons oyster sauce
1 tablespoon sesame oil
1 tablespoon maple syrup
For the soy-vinegar dipping sauce
3 tablespoons soy sauce
3 tablespoons white vinegar
2 green chili, diced
1 scallion, diced