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chineseutama· 4 servings

Ayam Bacok dengan Sayur Asin dan Mustard Greens

Braised Chicken with Preserved Vegetables and Pickled Mustard Greens

Ayam Bacok dengan Sayur Asin dan Mustard Greens
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
  • 100 g pickled mustard greens (suan cai), rinsed and chopped
  • 30 g ginger, julienned
  • 6 garlic cloves, smashed
  • 2 scallions, cut into 5-cm lengths
  • 2 tbsp Shaoxing wine
  • 3 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp rock sugar
  • 1 tsp Sichuan peppercorns
  • 2 star anise
  • 300 ml water or chicken stock
  • 2 tbsp vegetable oil

Instructions

  1. 1Blanch chicken in boiling water 2 minutes; drain and rinse.
  2. 2Heat oil in wok over medium heat; fry ginger, garlic, Sichuan peppercorns, and star anise until fragrant.
  3. 3Add chicken; stir-fry 3 minutes until lightly browned.
  4. 4Deglaze with Shaoxing wine; add light soy sauce, dark soy sauce, rock sugar, and water.
  5. 5Bring to boil, then simmer covered 20 minutes.
  6. 6Add preserved mustard greens and pickled mustard greens; simmer 10 minutes until chicken is tender and sauce reduced.
  7. 7Season to taste; garnish with scallions and serve hot with rice.

Source: llm-generated