Monday, October 5, 2015

Mom Style Chicken

Grew up on this type of chicken but only just learned how to make it recently...from Mom! When cooked with bones in, the bones are nice and tender and the marrow is easily accessible. Delicious!

  • defrosted or mostly defrosted chicken (drumsticks or thighs, with skin and bone, but can be done with boneless/skinless as well)
  • spices: turmeric/ginger/paprika, ginger/chili/coriander/black pepper/soy sauce/sugar
  • salt
  • water
  1. In pan, heat chicken until only lightly browned. Flip and repeat. Note: not all sides need to be browned, and it doesn't have to be very brown.
  2. Sprinkle generous amount of salt on the chicken - more than you think you'd like to eat.
  3. Pour in water until less than half-way up the chicken.
  4. Sprinkle all desired spices on the chicken. Pour in soy sauce if using (1-2 T max). 
  5. Cover and simmer for 10-20 min.
  6. Flip and continue to simmer covered for another 20-40 min or until desired tenderness. The longer it's cooked, the more it will fall off the bone.
  7. Serve with rice and vegetables. NOTE: Vegetables can be steam/sauted with some of the chicken sauce.
  8. Refrigerate leftovers - sauce will gel. Sauce can also be used to make Chinese brown eggs.
This method can be used for pork and beef. Pork ribs and beef ribs may take 3-4.5 hours.