Asian Braised Chicken
This recipe comes from one of my favourite cook books, Belinda Jeffery’s Collected Recipes. I took the book out of the library and then after renewing it twice, realised that I couldn’t do without it, so I purchased it. You can buy it here.
This recipe is called Braised Star Anise Chicken, but I don’t always put the star anise in, so I just like to call it Asian Braised Chicken. It is finger licking delicious and the stock can be frozen to use in other asian dishes. It’s fabulous for pork belly.
Ingredients
Method
- Pre heat the oven to 180C.
- Place everything except the chicken into the Thermomix bowl and heat on 100/5 minutes/speed 2.
- Place chicken into a large casserole dish and pour over the sauce. Place the lid on the dish and place in the oven.
- Bake for 1 hour and 15 minutes, basting regularly. You can turn chicken over, but I prefer not to.
- If you like, cook the liquid down after removing the chicken to make a thick glaze to brush over the skin before serving.
- Strain the stock into jars and freeze for later use.
Notes
Serve with fried rice and stir fried Asian vegetables. Or serve cold with salads.
