Braised Chicken with Tamari

You have probably guessed by the multiple posting today that I have been flat out lately and although we have actually eaten dinner each day I haven't been able to blog about it. But as I mentioned just in my last post of Fragrant Pork Meatballs and Rice One-Pot I am in love with this month's edition of BBC Australian Good Food. Here is another recipe that I found in this magazine, and yes I have adapted it to suit us.

I have to be totally honest and say that the picture of her dish caught my eye as soon as I found it. The plating made it look so inviting, as do most asian dishes that have been presented well. Upon reading the recipe, the ingredients also took my fancy as all of our family are quite fond of any Asian style cooking.

This recipe belongs to Kylie Kwong, who I am sure most of you have heard about. She is a regular contributor to this magazine and as soon as I get hold on a new issue I can't wait to see what recipe she has put forward each month. Kylie Kwong is a fourth generation Chinese Australian and a prominent Australian television chef, author, television presenter and restaurateur based in Sydney. To date Kylie has released 5 books, all of which share her love of cooking and explore many different facets of Chinese culture and cuisine.

Braised Chicken Wings with Tamari according to Kylie was a dish her mother used to make once a week when she was growing up. A simple to cook, easy to prepare and delicious family meal made affordable by using chicken wings.

Although eating anything with your fingers is classed as "good" I used skinned drumsticks plus they are not as fiddly to eat as chicken wings plus there is more meat in the offering. They took a little longer to cook than what the chicken wings would have but that is totally understandable.

The sauce was delicate yet complexed. I was worried that using Tamari (somewhat similar to Soy Sauce) in both the marinade and the sauce would have been overpowering but it wasn't. Using fresh ginger and garlic gave it a kick and I don't think you could or should use the pre-crushed jar version of these ingredients in this dish.

Braised Chicken with Tamari

(recipe adapted from BBC Australian Good Food)

Serves: 6

12 chicken drumsticks, skin removed

or 12-16 chicken wings (approx 1.5kgs)

1/4 cup peanut oil

1 large brown onion, sliced

4 spring onions, cut into 10 cm lengths, plus

extra finely sliced to garnish

7cm piece of ginger, peeled and cut into

thin matchsticks

4 garlic cloves, crushed

1/3 cup shaoxing wine (chinese rice wine)

or dry sherry

1/3 cup tamari

1 cup water

finely sliced red chilli, to garnish

sichuan pepper and salt mix, to serve

Tamari marinade:

1/3 cup shaoxing wine (chinese rice wine)

or dry sherry

2 tablespoons brown sugar

2 tablespoons tamari

1 tablespoon cornflour

1 teaspoon sesame oil

1 teaspoon sea salt

Combine marinade ingredients. Add chicken and toss to coat. Cover and chill for 30 minutes.

Heat oil in a wok on high until the surface shimmers slightly. Add brown onion, spring onion, ginger and garlic and stirfry for 1 minute. Cook chicken drumsticks, reserving marinade in batches until browned.

Add shaoxing wine, tamari and reserved marinade. Stir fry for 30 seconds. Return chicken to the wok. Reduce heat to medium and add 1 cup water. Cover and simmer for 10 - 15 minutes, turning once or twice, until just cooked.

Place chicken in a deep platter or bowl. Spoon over remaining sauce and garnish with the chilli and extra spring onion. Serve with sichuan pepper and salt mix and plain steamed rice, if you like.

(Tip) to make sichuan pepper and salt mix, dry roast 1/4 cup sea salt and 1 tablespoon sichuan peppercorns in a pan on medium heat, until peppercorns pop. Cool and grind.