Chicken Poached in Rosé Wine and Soy Sauce

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Stock

1 l Chicken stock
3 Cinnamon sticks
4 Star anise
6 g Sichuan pepper
2 Cardamom pods, crushed
2 cm Ginger, sliced
300 ml Sweet black sauce
100 ml Soy sauce
70 ml Rose wine
100 g Sugar
2 tbsp Sesame oil

Chicken thigh fillets

12 Chicken thigh fillets, boneless, skinless
2 tbsp Cornflour
Water
2 Spring onions

Preparation

Bring all stock items to the boil in a saucepan.
Place chicken thighs in a ceramic dish and cover with stock. Place the dish on the wire shelf in the cold cooking space. Steam (step 1).
Strain a quarter of the stock into a saucepan, dispose of excess liquid.
Mix cornflour with just enough water in a little bowl to form a thick liquid paste.
Whisk the cornflour mixture into the saucepan to thicken the sauce.
Pour sauce back on chicken.
Garnish with spring onions.

Cooking steps

Buğulama esnasında 100 45 Dak.°C
  • Wire shelf
  • Ceramic dish
Miktar Malzeme
100 g Sugar
2 cm Ginger
100 ml Soy sauce
6 g Sichuan pepper
2 Spring onions
2 tbsp Sesame oil
2 tbsp Cornflour
Water
12 Chicken thigh fillets
1 l Chicken stock
2 Cardamom pods
4 Star anise
70 ml Rose wine
3 Cinnamon sticks
300 ml Sweet black sauce

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