A fragrant stew with plenty of broth from ” Alice’s Cook Book” by Alice Hart. Marinate the chicken for as long as possible- preferably the day before. To make a vegetarian version use vegetable stock, omit the fish stock, up the soy sauce to 5 tablespoons and replace the chicken with 500g marinated fried tofu pieces and 300g shitake mushrooms. It will only need 30 minutes cooking time. Serve with some sticky rice and stir fried greens.
Ingredients
- 3 tbsps golden caster or soft palm sugar
- 3 tbsps light soy sauce
- 2 tbsps lime juice
- 2 tbsps fish sauce
- 60 g fresh root ginger peeled and finely sliced
- 4 black garlic cloves peeled and sliced
- 3 star anise flowers
- 2 thai red chillies pierced but left whole
- 12 bone-in chicken thighs skinned
- 200 ml chicken stock
- 4 shallots or 1 red onion sliced
- thai basil or coriander leaves to serve
- finely shredded root ginger to serve
Servings:
Instructions
- Start the marinade by making a quick caramel. Dissolve the sugar in 3 tbsps water in a sturdy casserole over a gentle heat. Increase the heat and bubble away until its the colour of runny honey.
- Remove from the heat and stir in the soy sauce, lime juice, fish sauce, ginger, garlic, star anise and chillies. Add the chicken and turn to coat. Chill for up to 24 hours or set aside to marinate for 20 minutes.
- When ready to cook preheat the oven to 160 c, Fan 150, Gas 3. Add the stock and shallots to the chicken and slowly bring to the boil on a gentle heat. Cover tightly and cook in the oven for about 75 minutes until completely tender. Or simmer very gently on the hob for about an hour. Either way, check after 30 minutes and add a splash of water if it looks dry.
- Season with black pepper and, if needed, a little salt. Serve or chill for up to two days before reheating. Before serving sprinkle with the herbs and ginger.
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