dawn_mo
Well-known member
Beer-Braised Chicken with Sriracha
1 1/2 pounds chicken legs or drumsticks
2 1/2 tablespoons vegetable oil
Sauce:
1/2 cup dark ale (preferably a nutty one with a good amount of sweetness)
1/4 cup chicken stock
1 tablespoon sherry
1/2 tablespoon hoisin sauce
2 teaspoons soy sauce
2 teaspoons sugar
1/4 teaspoon salt
1 small onion, sliced into strips
8 to 10 cremini mushrooms, stems discarded and caps quartered
2 to 3 teaspoons Sriracha
1 stalk scallion, thinly sliced
1. With a paper towel, pat the excess moisture from the chicken on all sides (otherwise, watch out for splattering oil when you sear the meat.)In a large wok or skillet, heat 2 tablespoons of the oil over medium-high heat. Sear the chicken on one side until the skin is light golden brown, about 5 minutes. Flip the chicken over and sear the other side for another 5 minutes.
2. Mix together the ingredients for the sauce and pour the sauce over the chicken. Reduce the heat to medium-low and allow everything to simmer for 20 to 30 minutes.
3. Meanwhile, in a separate pan, heat the remaining 1/2 tablespoon of oil over high heat. Stir-fry the onions and mushrooms briefly until the onions are aromatic and the edges are just starting to turn golden brown, about 2 minutes. Stir in the Sriracha and cook for 30 seconds more. Transfer the vegetables to the pan with the chicken and mix well.
4. When the chicken is done simmering, transfer the contents of the pan to a large serving dish and garnish with scallions. Serve with rice.
http://appetiteforchina.com/recipes/beer-braised-chicken-with-sriracha-chili-sauce
1 1/2 pounds chicken legs or drumsticks
2 1/2 tablespoons vegetable oil
Sauce:
1/2 cup dark ale (preferably a nutty one with a good amount of sweetness)
1/4 cup chicken stock
1 tablespoon sherry
1/2 tablespoon hoisin sauce
2 teaspoons soy sauce
2 teaspoons sugar
1/4 teaspoon salt
1 small onion, sliced into strips
8 to 10 cremini mushrooms, stems discarded and caps quartered
2 to 3 teaspoons Sriracha
1 stalk scallion, thinly sliced
1. With a paper towel, pat the excess moisture from the chicken on all sides (otherwise, watch out for splattering oil when you sear the meat.)In a large wok or skillet, heat 2 tablespoons of the oil over medium-high heat. Sear the chicken on one side until the skin is light golden brown, about 5 minutes. Flip the chicken over and sear the other side for another 5 minutes.
2. Mix together the ingredients for the sauce and pour the sauce over the chicken. Reduce the heat to medium-low and allow everything to simmer for 20 to 30 minutes.
3. Meanwhile, in a separate pan, heat the remaining 1/2 tablespoon of oil over high heat. Stir-fry the onions and mushrooms briefly until the onions are aromatic and the edges are just starting to turn golden brown, about 2 minutes. Stir in the Sriracha and cook for 30 seconds more. Transfer the vegetables to the pan with the chicken and mix well.
4. When the chicken is done simmering, transfer the contents of the pan to a large serving dish and garnish with scallions. Serve with rice.
http://appetiteforchina.com/recipes/beer-braised-chicken-with-sriracha-chili-sauce