Asian braised chicken
Chicken cooked in the combi-steam oven is a revelation. It is so succulent and juicy. Cook it on the bone for more flavour and use the best quality you can buy.
Gaggenau appliances: Combi-steam oven
Preparation time: 15 minutes
Cooking time: 30 minutes
Serves 4
| Ingredients | Preparation |
|
2 tbsp plain flour 1 tsp five spice powder 1 size 16 free range chicken, jointed 3 tbsp vegetable oil 1 onion, finely chopped 4 garlic cloves, sliced knob ginger, peeled and grated ½ bunch spring onions, finely sliced + extra for garnish 1 long red chilli, deseeded, finely chopped 2 tbsp brown sugar 3 tbsp Chinese rice wine 1 cinnamon stick 3 tbsp dark soy 250ml chicken stock 2 tbsp hoisin sauce |
1. Preheat oven to Hot air 180°C + 30% humidity. 2. Mix flour and five spice, then coat chicken pieces. 3. Heat oil in a large cast iron pot and brown the chicken in batches. Remove and set aside. Add onion, garlic, ginger, spring onion, chilli and cook for a few minutes. Add the remaining ingredients to the pot, along with the chicken. 4. Place pot on a wire rack on shelf position 1 and cook for 30 minutes. Remove from the oven. Serve with extra spring onions for garnish Note: Ask your poultry supplier to joint the chicken. Alternatively, you can use chicken casserole pieces. |
