I've been making this recipe for 10+ years. I found it online many years ago, a son posted his mothers recipe (called it hong kong chicken). Wait for chicken thighs to go on sale, buy a bag of onions and you are golden.
It is one of those recipes where you throw it together, put it in the oven for a few hours and then get a delicious meal. Level of Difficulty: 1/5 Costs: Low 3 pounds chicken (pref thighs) 1 ½ T oil 2 T balsamic vinegar or red wine 4 cups sliced onions 3 T dark soy sauce 1 thinly sliced red pepper 1 T sesame oil thinly sliced carrots 1T rice wine vinegar 1 ½ t salt 1 ½ T sugar or molasses 1 t ginger powder 4 cloves garlic, thinly sliced Combine first column and let the chicken marinade for at least 30 minutes. Addition of some thinly sliced red pepper is very nice, as is a few tablespoons of hoisin sauce. Set aside. Saute the oil and onion until the onion is cooked and transparent. Spoon cooked onions in and around the chicken in a roasting pan. Roast at 30 minutes at 425 degrees. Turn chicken, lower heat to 350, and continue cooking for around 1-3 hours, or until the chicken is very tender and onions have started to break down. I often cover with foil for an hour or so if things get too brown. The onions will melt and form a sauce. Lessons Learned 1.Low slow cooking is delicious. Chicken thighs get super tender, fall off the bone. 2. It is good served with roasted sweet potato. 3. Don't double the red peppers, impacts the texture in a bad way.
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Author: Leah BartlettLover of projects, big and small! I try to not be intimidated by lack of experience/skill/know-how. Archives
September 2018
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