big chicken.

This is based on this, and though we found it lacking just the tiniest bit of someting, we all ate the heck out of it, the sauce was pretty perfect and in general it gave us a warm and homey Cantonese feeling. Seems like a good template for braised chicken legs in general.


beer-braised chicken legs with sriracha.

16 drumsticks
2 tbsp vegetable oil

1 bottle dark beer
1 cup chicken stock
1/4 cup sherry
1/2 tbsp hoisin sauce
1 tbsp soy sauce
2 tsp sugar
1/4 tsp salt

1 large onion, chopped
2 cups cremini mushrooms, sliced
2 to 3 tsp sriracha
1 clove garlic, pressed
4 scallions, chopped

Brown chicken in oil. Mix beer through salt together and pour over chicken, braise covered for 30 minutes on stove or in oven. Remove chicken, add onions, mushrooms, and garlic, plus sriracha to taste. This is your sauce, cook it down for 10 minutes or so. Put chicken back in skillet, place under hot broiler to crisp up skin, flip chicken, do other side, serve over rice or noodles, scatter with plenty of scallions. Serves 4.


No comments: