NNutriGo
ID
chineseutama· 4 servings

Ayam Bacem Sayur Asin

Braised Chicken with Preserved Mustard Greens

Ayam Bacem Sayur Asin
Photo: Rocky Masum This work was made by Masum-al-Hasan Rocky and released under the license(s) stated below. Please feel free to use it for any purpose as long as you credit Masum-al-Hasan Rocky as author and follow the terms of the chosen license. If you use this work outside of the Wikimedia projects, I would very much like to get a note from you. Thanks!, CC BY-SA 4.0 · wikimedia-commons

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

Instructions

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

Source: llm-generated