Serves 4
Ingredients:
1 tbsp sunflower oil
900g/2lb chicken thighs
1 large onion, finely chopped
2 tsp cornflour (cornstarch)
pared rind and juice of 1 orange
2 garlic cloves, crushed
2 tsp grated fresh root ginger
3 star anise
300ml/½ pint/1¼ cups hot chicken stock
4 tbsp Chinese rice wine
1 tsp Sichuan peppercorns
3 tbsp soy sauce
boiled egg noodles to serve
Method:
1 Preheat the oven to 180°C/350°F/Gas 4. Heat the oil in a large frying pan and cook the chicken over a medium heat for 5 minutes or until browned all over. Using a slotted spoon, transfer to a casserole.
2 Add the onion to the pan and cook for 5 minutes, stirring, until just tender. Mix the cornflour with the orange juice in a small bowl until smooth.
3 Add the garlic, ginger and star anise to the pan, cook for 1 minute, then stir in the hot stock, wine and orange juice. Crush the peppercorns and add to the pan with the soy sauce and orange rind. Bring to the boil, then pour over the chicken.
4 Cover the casserole and cook in the oven for 1 hour until the chicken is cooked. Discard the orange rind.
5 Cool and freeze, or serve immediately with egg noodles.
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| Teochew Style Chicken |
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