FOOD PORN: Beer-Braised Chicken with Sriracha
This was a really quick (well, it would have been if Will hadn't been home late) and easy recipe with delicious results. It's very savoury and rich without any dairy, and the spiciness factor was just right without taking away from any of the nice flavours. I can't really place the cuisine. It's not really asiany tasting despite having Chinese and Thai ingredients but it's made more like Marsala. True fusion, I suppose.
I'd give it 4/5. I don't know that you could improve it... but it's not quite in the realm of the best dishes ever. Still, if you're feeling uninspired and don't know what to cook this is something you can just about whip together if your kitchen is as diversely stocked as ours and turn out something pretty fancy!
Ingredients
1. With a paper towel, pat the excess moisture from the chicken on all sides (otherwise, watch out for splattering oil when you sear the meat.)In a large wok or skillet, heat 2 tablespoons of the oil over medium-high heat. Sear the chicken on one side until the skin is light golden brown, about 5 minutes. Flip the chicken over and sear the other side for another 5 minutes. it got nice and crispy, but unfortunately stuck to the bottom of the pan...
2. Mix together the ingredients for the sauce and pour the sauce over the chicken. Reduce the heat to medium-low and allow everything to simmer for 20 to 30 minutes. mmmmm simmering! it didn't thicken up too much but it didn't really need to
3. Meanwhile, in a separate pan, heat the remaining 1/2 tablespoon of oil over high heat. Stir-fry the onions and mushrooms briefly until the onions are aromatic and the edges are just starting to turn golden brown, about 2 minutes. Stir in the Sriracha and cook for 30 seconds more. Transfer the vegetables to the pan with the chicken and mix well.
4. When the chicken is done simmering, transfer the contents of the pan to a large serving dish and garnish with scallions. Serve with rice.
Original recipe
I'd give it 4/5. I don't know that you could improve it... but it's not quite in the realm of the best dishes ever. Still, if you're feeling uninspired and don't know what to cook this is something you can just about whip together if your kitchen is as diversely stocked as ours and turn out something pretty fancy!
Ingredients
- 1 1/2 pounds chicken legs or drumsticks I used thighs, because I don't really like legs or drumsticks... I don't know that it made any difference
- 2 1/2 tablespoons vegetable oil note: this is split up! I hate it when they put it all in one place in the ingredients list and don't mention this
Sauce: - 1/2 cup dark ale (preferably a nutty one with a good amount of sweetness) I just happened to have a half a bottle of local hazlenut ale which I find too sweet... woot!
- 1/4 cup chicken stock could probably have subbed water and it wouldn't have made too much difference
- 1 tablespoon sherry this made it smell like marsala, but it's not
- 1/2 tablespoon hoisin sauce
- 2 teaspoons soy sauce
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 1 small onion, sliced into strips
- 8 to 10 cremini mushrooms, stems discarded and caps quartered
- 2 to 3 teaspoons Sriracha I used more, cause we like it hot
- 1 stalk scallion, thinly sliced forgot this. oops.
1. With a paper towel, pat the excess moisture from the chicken on all sides (otherwise, watch out for splattering oil when you sear the meat.)In a large wok or skillet, heat 2 tablespoons of the oil over medium-high heat. Sear the chicken on one side until the skin is light golden brown, about 5 minutes. Flip the chicken over and sear the other side for another 5 minutes. it got nice and crispy, but unfortunately stuck to the bottom of the pan...
2. Mix together the ingredients for the sauce and pour the sauce over the chicken. Reduce the heat to medium-low and allow everything to simmer for 20 to 30 minutes. mmmmm simmering! it didn't thicken up too much but it didn't really need to
3. Meanwhile, in a separate pan, heat the remaining 1/2 tablespoon of oil over high heat. Stir-fry the onions and mushrooms briefly until the onions are aromatic and the edges are just starting to turn golden brown, about 2 minutes. Stir in the Sriracha and cook for 30 seconds more. Transfer the vegetables to the pan with the chicken and mix well.
4. When the chicken is done simmering, transfer the contents of the pan to a large serving dish and garnish with scallions. Serve with rice.
Original recipe