Chicken and cherry bake
Background
This chicken and cherry is a fantastic dish during the summer - either for a midweek supper or a laid-back dinner for friends and family. The chicken is marinated and cooked in a Chinese-style sauce then the cherries are added at the end giving the dish a sweet and delicious edge. Serve with rice or noodles.
Ingredients
- 1 onion
- 2 garlic cloves
- 1 inch root ginger
- 2 Tbsp Shaoxing wine (or dry sherry)
- 2 Tbsp dark Soy Sauce
- 2 tsp unrefined soft sugar
- 2 star anise
- 500 ml chicken stock
- 8 pieces of chicken thighs & drumsticks
- 2 tsp sesame oil
- 200g cherries
- 4 small pak choi
Instructions
- Make the chicken stock and let it cool.
- Slice the onion, and mince the garlic & ginger. Put these in the stock then add the soy sauce, Shaoxing wine, sugar, star anise. Mix well, then add the chicken and marinate for 30-60 mins, turning them over regularly.
- Preheat the oven to 180C. Using a slotted spoon move the chicken and the onion slices to a baking dish then pour over half of the marinade (keep the rest).
- Bake for 25 mins then turn them over and cook for another 10. Turn them over again, add the cherries and the sesame oil and cook for 5-10 mins until the chicken is golden, the cherries are tender.
- Meanwhile pour the remaining marinade in a pan and reduce it for about 10 mins, until thick and smooth, then strain. Add a few drops of sesame oil.
- Cut the pak choi lengthwise and steam over boiling water.
- Serve the chicken, cherries and pak choi with the cooking and the reduced sauce. If the baked chicken has enough cooking sauce, use the reduced sauce for future salad dressing, glaze, marinade and so on.
Categories
- Meal Type: - Dinner - Everyday - Lunch - Main - Roast - Seasonal - Supper
- Cuisines: - Chinese
- Occasions: - Dinner Party - Mothers Day - Sunday Lunch
- Ingredients: - Berries - Chicken & Turkey
- Health and Diet: - Dairy Free - Gluten Free
- Skill Levels: - Easy
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