sobota, 21 stycznia 2012

Chinese style sweet and spicy chicken

I always like characteristic shiny dishes straight from the Chinese cuisine! There is something beautiful in golden-red Peeking duck, don’t you think?

Home made - faster than traditional marinating – I prepared chicken drumsticks in a sweet and spicy glaze.

Meet stewed this method is really soft and juicy. Next time I will prepare ribs. Just can’t wait for it!

750g (26 oz) chicken
1 can coca-cola
3 garlic cloves
¼ cup soy sauce
5 grains pimento
2 bay leaves
½ teaspoon “five flavours” seasoning
¼ teaspoon ground ginger
chilli (fresh or dried) – the dish has to be hot
2 tbsp oil

Put a couple small cuts into the meat of each drumstick, for the marinade to penetrate the meat. Heat a pan, add oil, fry drumsticks until their skin is golden. Put the chicken on a plate and keep it on a side. Pour all the sauce ingredients in a pan, add drumsticks. Bring it up to a simmer and turn the heat down just to keep the simmer going for about 2 hours, keep moving drumsticks. The amount of sauce should evaporate and the sauce itself should become sticky (remember when cold is more sticky). Be careful not to burn the sauce!

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