Recipe courtesy of Asian Food Network
A hearty and warm bowl of tender braised chicken in aromatic Chinese broth, served with rice vermicelli.
Ingredients
Serves 4
- 2 chicken drumsticks
- 2 chicken thighs
- 300g chicken feet
- 1 sachet Chinese braising spices
- 4 cloves garlic
- 2 coriander roots
- 1 chinese celery root
- 0.5 bulb onion
- 3 slices galangal
- 2 sticks cinnamon
- 4 star anise
- 1 tsp black peppercorn
- 3 dried shiitake mushrooms (soaked)
- 3 pandan leaves
- 2 litres water
- 2 tsp oyster sauce
- 2 tbsp seasoning sauce
- 1 tbsp light soy sauce
- 2 tsp dark soy sauce
- 50g palm sugar
- 2 tsp salt
- 180g bitter gourd
- 180g chicken blood.
For serving:
- rice vermicelli
- bean sprouts (blanched)
- crispy garlic
- chinese celery (sliced)
- spring onion (sliced)
- ground white pepper.
Directions
1. Prepare the soup broth
- Bring water to the boil and add the chicken thighs, feet, drumsticks, braising spices, garlic, coriander root, Chinese celery root, onion, galangal, cinnamon, star anise, black peppercorn, shiitake and pandan leaves.
2. Add the seasoning and ingredients
- When the broth is boiling, add the bitter gourd and chicken blood.
- Skim the scum off the surface and season with oyster sauce, soy sauce, seasoning sauce and salt.
- Braise for an hour.
3. Blanch the noodles
- Blanch the noodles and bean sprouts then add into a serving bowl.
4. Plate and serve
- Ladle up the chicken, bitter gourd and braised soup into the serving bowl.
- Garnish with crispy garlic, spring onion, Chinese celery and pepper.
- Serve and enjoy.
Chef's tips
- Chinese braising spices are milkvetch roots, solomon seal, Chinese yam and goji berry. You can get this in a bundle at a local Asian supermarket.
- Soak bitter gourd in salted water to reduce the bitterness.
- Chicken can be braised in advance and kept refrigerated for up to four days.
- Mix and match your favourite parts of the chicken, or use the whole bird.
Asian Food Network
