Asian Braised Chicken
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Ingredients
  • 1 cup kecap manis - this is a sweet thick soy sauce. If you don't have it, just use a little more sugar
  • 1 cup soy sauce
  • 1 cup chicken stock - you can use water with a teaspoon of stock powder or paste
  • ½ cup rapadura sugar
  • 2 star anise - or leave out as I sometimes do and use 2 teaspoons of five spice powder
  • ½ cup sherry
  • 2 cloves garlic, sliced
  • 6cm piece ginger, sliced
  • 1 x Size 20 Free Range Chicken
Method
  1. Pre heat the oven to 180C.
  2. Place everything except the chicken into the Thermomix bowl and heat on 100/5 minutes/speed 2.
  3. Place chicken into a large casserole dish and pour over the sauce. Place the lid on the dish and place in the oven.
  4. Bake for 1 hour and 15 minutes, basting regularly. You can turn chicken over, but I prefer not to.
  5. If you like, cook the liquid down after removing the chicken to make a thick glaze to brush over the skin before serving.
  6. 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.
Recipe by ThermoGourmand at https://thermogourmand.com.au/index.php/2014/09/04/asian-braised-chicken/