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chineseutama· 4 servings

Ayam Bacok dengan Sayuran Asin, Mustard Greens Asin, Lobak Asin, dan Tahu

Braised Chicken with Preserved Vegetables, Pickled Mustard Greens, Preserved Radish, and Tofu

Ayam Bacok dengan Sayuran Asin, Mustard Greens Asin, Lobak Asin, dan Tahu
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

  • 500g chicken thighs, bone-in, cut into 3cm pieces
  • 150g firm tofu, cut into 2cm cubes
  • 80g pickled mustard greens (xue cai), rinsed and chopped
  • 60g preserved radish (chai po), rinsed and chopped
  • 50g preserved mustard stems (zha cai), sliced
  • 3 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 2 tbsp Shaoxing wine
  • 1 tbsp rock sugar
  • 3 slices ginger, smashed
  • 3 cloves garlic, smashed
  • 1 star anise
  • 1 small cinnamon stick
  • 300ml chicken stock or water
  • 2 tbsp vegetable oil
  • 2 scallions, cut into 3cm lengths

Instructions

  1. 1Heat oil in clay pot or heavy pot over medium heat; fry ginger, garlic, star anise, and cinnamon until fragrant, 30 seconds.
  2. 2Add chicken pieces, skin-side down; sear until golden, 3-4 minutes. Flip and sear other side 2 minutes.
  3. 3Pour in Shaoxing wine around edges; add light soy, dark soy, rock sugar, and chicken stock. Bring to boil.
  4. 4Reduce to low simmer; cover and braise 20 minutes until chicken is tender.
  5. 5Add tofu, pickled mustard greens, preserved radish, and preserved mustard stems. Simmer uncovered 8 minutes to meld flavors and reduce sauce slightly.
  6. 6Taste and adjust with pinch of salt if needed. Garnish with scallions. Serve hot with steamed rice.

Source: llm-generated