Beer-Braised Henan Chicken Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 4 pounds - Chicken, broken down and cut into 10 pieces
  • 1 1/2 teaspoons - Salt
  • 2 tablespoons - Fish Sauce, plus extra for seasoning
  • 1/4 cups - Grapeseed Oil
  • 1/2 cups - Dried Red Chilies
  • 2 tablespoons - Sichuan Peppercorns
  • 2 tablespoons - Fennel Seed
  • 2 tablespoons - Cumin
  • 2 pieces - Star Anise
  • 4 - Pods Green Cardamom
  • 2 tablespoons - Chinese Chili Bean Paste
  • 2 cups - Chicken Stock
  • 16 - Lager-Style Beer, such as Budweiser
  • 1/2 cups - Soy Sauce
  • 1 cups - Sugar
  • 2 whole - Russet Potatoes, washed and cut into 1-inch dice
  • - Black Vinegar or Sherry Vinegar, to taste
  • 1 cups - Fresh Cilantro Sprigs
  • Directions:

    1. Season chicken with salt and 2 tablespoons fish sauce and let sit 5 minutes. Meanwhile, set a heavy, deep pot over medium-high heat and add oil. Once oil is hot, work in batches to brown both sides of chicken pieces, about 6 minutes per batch, transferring chicken to a bowl as you go.

    2. Return chicken to pot, increase heat to high and add all remaining ingredients except vinegar and cilantro. Bring pot up to a rolling boil, cover and cook until chicken and potatoes are tender and sauce is reduced, about 20 minutes.

    3. Season stew with vinegar and extra fish sauce to taste. Distribute stew among four plates and top with cilantro.

    Brief Description

    Chinese flavor with greater flavor and spice

    Main Ingredient:

    Chicken

    Category:  Soups

    Cuisine:  American

    Prep Time: 35 min

    Source

    WSJ Off Duty, 1/26/2013, Chef Danny Bowien, Mission Chinese Food, San Francisco

    Posted By:

    wsjrecipes

    Posted On:

    January 26, 2013

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