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Chinese braised chicken with garlic

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Ingredients

6 Chicken thighs
2 tbsp Plain flour
3 tbsp Sherry
2 tbsp Light soy sauce you can buy reduced salt soy sauce
1 head, seperated into cloves and peeled Garlic
2 Spring onions
1 tbsp Sesame seeds

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Chinese braised chicken with garlic

Features:
    • Serves 4
    • Easy

    Directions

    This is a delicious and easy wok-based dish which is much healthier in comparison with the MSG-filled chinese take-away dishes. I use chicken thighs on the bone but this can be made using drumsticks or boned thighs. I’ve never made it with chicken breast as I always find chicken breast has a tendency to dry out and be chewy (which my kids don’t like) but feel free to give it a go if you prefer chicken off the bone.

    As usual it feeds a family of 2 adults and 2 small children. I serve it with sticky rice and broccoli or crispy kale.

    Crispy Kale is a winner in our house and I’m always amazed how popular it is. To do this, lay curly kale on a baking sheet and roast at 180degC in the oven for around 15 minutes, until the kale is crunchy. Stir half way through.

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    Steps

    1
    Done

    Place the chicken thighs in a food bag with 2 tablespoons of flour. Shake to cover the chicken.

    2
    Done

    In a pre-heated wok, add 2 tbsp oil and brown the chicken all over. You may need to do this in batches. Remove the browned chicken to a plate.

    3
    Done

    Wipe the wok out and add a touch more oil, stir fry the garlic cloves for 5 minutes.

    4
    Done

    Add the soy sauce, sherry and 3 tbsp water and allow to heat to simmering point. Return the chicken back to the wok and cover with a lid. Allow to cook on a low heat for 20 minutes until the chicken is cooked and the sauce is thick and unctuous.

    5
    Done

    Serve with rice and vegetables. Garnish the chicken with finely slice spring onions and sesame seeds.

    Alison Lyles

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