Soy Braised Chicken
This chicken is infused with a spicy ginger sauce. Any sauce that is leftover can be stored in the refrigerator.
- Serves: 6 persons
- 3pounds bone-in chicken pieces
- 1tablespoon roasted and ground Szechwan peppercorns
- 1teaspoon chili oil
- 2tablespoons minced fresh ginger root
- 3cloves garlic, minced
- 5tablespoons soy sauce
- 3tablespoons sake
- 1tablespoon brown sugar
- 2teaspoons salt
- 2tablespoons white sugar
- vegetable oil for frying
- 2½ cups chicken broth
- 4leaves leaf lettuce
- 3green onions, chopped
Step 1In a large bowl, combine the Szechwan peppercorns, chili oil, ginger, garlic, soy sauce, sake and brown sugar. Mix to blend, then add chicken pieces and stir to coat. Cover and refrigerate for 2 to 3 hours to marinate.
Step 2Fill a wok about halfway full of oil for deep-frying. Heat to 365 degrees F (185 degrees C). Reserving marinade, fry chicken a few pieces at a time in the hot oil until golden, 5 to 6 minutes. Remove chicken and set on paper towels to drain.
Step 3Clean out the wok and add reserved marinade. Stir in the chicken broth and bring to a boil. Return chicken pieces to the wok, cover and simmer for about 35 minutes, turning the chicken at least once.
Step 4Remove the chicken and allow to sit for 10 minutes. Cut chicken into 1 inch pieces and arrange on a platter lined with lettuce leaves. Spoon sauce over the chicken and garnish with green onion.