2 tablespoons vegetable oil
4 chicken legs chopped into 4 pieces or 8 chicken thighs (it’s better with bone in)
4 large garlic cloves, smashed
1 inch piece of fresh ginger, smashed
1 medium onion, cut into 8 wedges
Grated zest of 1 orange
1 teaspoon chilli paste with soy bean (I used Sambal Olek)
2 teaspoons soy sauce
2 tablespoons dry sherry
1 tablespoon hoisin sauce
¼ cup chicken stock (I used the juice from the orange)
2 teaspoons corn or potato starch
2 teaspoons water
Fresh coriander to garnish.
- Heat the oil in a skillet. Add chicken; cook until golden brown on all sides. Add garlic, ginger, onion, orange zest and chilli paste. Cook another 2 minutes.
- Transfer chicken and seasonings to heavy medium saucepan.
- Pour braising liquid over chicken. Bring to a boil on high heat, cover, and reduce heat to medium-low. Simmer gently for 1 hour, lifting lid occasionally to stir, until chicken is very tender.
- Restir thickener, pour into saucepan; stir until thickened.
- Garnish with coriander.