chineseutama· 4 porsi

Ayam Bacem Sayur Asin

Name: Ayam Bacem Sayur Asin
Cuisine: chinese
Ingredients: 1 kg chicken thighs, bone-in, cut into 3-cm pieces; 150 g preserved mustard greens (mei cai), rinsed and squeezed dry; 3 tbsp light soy sauce; 1 tbsp dark soy sauce; 2 tbsp Shaoxing wine; 1 tbsp rock sugar; 3 slices ginger, smashed; 2 scallions, tied in a knot; 1 star anise; 1 small cinnamon stick; 2 dried red chilies; 300 ml water or chicken stock; 2 tbsp vegetable oil; 1 tsp cornstarch mixed with 1 tbsp water

Braised Chicken with Preserved Mustard Greens

Bahan

1 kg chicken thighs, bone-in, cut into 3-cm pieces
150 g preserved mustard greens (mei cai), rinsed and squeezed dry
3 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp Shaoxing wine
1 tbsp rock sugar
3 slices ginger, smashed
2 scallions, tied in a knot
1 star anise
1 small cinnamon stick
2 dried red chilies
300 ml water or chicken stock
2 tbsp vegetable oil
1 tsp cornstarch mixed with 1 tbsp water

Cara Membuat

1Blanch chicken in boiling water 2 minutes; drain and rinse.
2Heat oil in wok over medium heat; add rock sugar and melt to amber caramel.
3Add chicken, stir-fry until coated in caramel, then add ginger, scallion, star anise, cinnamon, and chilies; fry 1 minute until fragrant.
4Pour in Shaoxing wine, light and dark soy sauces; stir to combine.
5Add water or stock, bring to boil, then reduce to gentle simmer; cover and braise 25 minutes.
6Add preserved mustard greens, nestle around chicken; continue simmering 10 minutes until chicken is tender and sauce reduced.
7Remove whole spices; stir in cornstarch slurry to thicken sauce to a glossy sheen.
8Transfer to serving plate, spoon sauce and vegetables over chicken; serve hot with steamed rice.

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