CAROB ROSE WINE CHICKEN(CAROB SYRUP)
20:46:00
Carob Rose Wine Chicken
Ingredient
|
•1 whole chicken, trim and
rinse
•10gm cinnamon stick
•10gm licorice
•8gm star anise,
•5gm Sichuan pepper
•1 pc black cardamon
•5 + 6 slices ginger
•150gm dark soy sauce
|
•80gm light soy sauce
•150gm rose wine
•1 tbsp salt
•100gm Carob Syrup
•2 stalk spring onions
•2 blocks firm tofu
•4 hardboiled egg, shelled
|
Method
1.Place licorice & sichuan pepper into a muslin
bag. Fill a pot with 2L water, add in the bag of spices together with cinnamon
stick, licorice and black cardamon. Bring to boil. Lower heat and simmer for 1
hour.
2.Add in dark & light soy sauce, rose wine,
salt &Carob Syrup. Bring to boil.
3.Stuff ginger and spring onions into the cavity of
the chicken. Submerge the chicken into the boiling spiced stock. Bring back the
liquid to boiling stage and cook the chicken on medium heat for 10mins.
Gently turn the chicken occasionally.
4.Turn off heat and cover the pot, let the residue
heat to cook through the chicken, for 1/2 hour.
5.Remove the chicken from the liquid and place on a
casserole. Brush some sesame oil all over the chicken and leave to cool
completely before slicing.
(do not attempt to slice the chicken while is still
hot, as you will not able to get a clean cut)
6.Bring the liquid to boil and add in firm tofu and
hardboiled egg. Simmer for 2 minutes. Let the tofu and egg steep in the
liquid while waiting for the chicken to cool down.
7.Chop up chicken into bite size. Slice braised
tofu and egg. Drizzle over braised sauce* and serve.
Braised
sauce : Ladle 250ml of the braised sauce into a saucepan.
Add in
corn-starch solution (1/2 tbsp water + 1 tbsp water) and cook till gravy is thickened.
Note :
remaining braised sauce can be chilled till next day for further braising.
0 comments