Post by Aussie on Jun 12, 2004 4:06:27 GMT -5
This recipe is a popular one with my family and comes from Far Eastern Cookery by Madhur Jaffrey. The book is currently out of print so if you find it, grab it as the recipes are fabulous.
Ingredients:
3 ½ lb (1.65kg) chicken pieces, preferably legs, thighs and drumsticks
4 tablespoons Japanese soy sauce
2 tablespoons sugar
2 ½ tablespoons Hot Fermented Bean Paste (see note) or to taste
1 lb (450gm) potatoes
12oz (350gm) carrots
4 spring onions
2oz (50gm) red pepper
2oz (50gm) green pepper
1 tablespoon roasted sesame seeds
freshly ground black pepper
Method:
Combine chicken, soy sauce and sugar in a wide pan. Put the Hot Fermented Bean Paste in a bowl and slowly add 15oz (450ml) water, mixing as you go. Add this combination to the chicken and bring it to the boil. Cover, turn the heat to medium-low and simmer for 10 minutes.
Meanwhile, peel the potatoes and cut them into bite-sized chunks. Peel the carrots and cut them crossways into 2inch (5cm) lengths. Cut the spring onions to the same size. Cut the red and green peppers into ½ inch (1cm) squares.
When the chicken has simmered for 10 minutes put in the potatoes, carrots and spring onions. Stir gently and bring to the boil. Cover, turn the heat to medium-low and simmer for 15 – 20 minutes or until the chicken and potatoes are tender, stirring occasionally. Put in the red and green peppers. Stir and cook for 1 – 2 minutes.
Lift out all the solid ingredients with a slotted spoon and put them in a serving bowl. Boil the sauce for a short time to reduce it a little then pour it over the chicken. Top with the roasted sesame seeds and some freshly ground black pepper.
Other vegetables that are also very good with this recipe include zucchini, button squash, eggplant and fresh mushrooms. Cut them into bite-sized chunks and add 10 minutes after the potatoes and carrots.
Note:
Hot Fermented Bean Paste-
4 tablespoons brown or red miso
1 ½ tablespoons paprika
1 teaspoon chilli powder
1 tablespoon sugar
Combine all ingredients and mix well. This quantity makes 4 – 5 tablespoons. It also keeps for a short time in the refrigerator.
Ingredients:
3 ½ lb (1.65kg) chicken pieces, preferably legs, thighs and drumsticks
4 tablespoons Japanese soy sauce
2 tablespoons sugar
2 ½ tablespoons Hot Fermented Bean Paste (see note) or to taste
1 lb (450gm) potatoes
12oz (350gm) carrots
4 spring onions
2oz (50gm) red pepper
2oz (50gm) green pepper
1 tablespoon roasted sesame seeds
freshly ground black pepper
Method:
Combine chicken, soy sauce and sugar in a wide pan. Put the Hot Fermented Bean Paste in a bowl and slowly add 15oz (450ml) water, mixing as you go. Add this combination to the chicken and bring it to the boil. Cover, turn the heat to medium-low and simmer for 10 minutes.
Meanwhile, peel the potatoes and cut them into bite-sized chunks. Peel the carrots and cut them crossways into 2inch (5cm) lengths. Cut the spring onions to the same size. Cut the red and green peppers into ½ inch (1cm) squares.
When the chicken has simmered for 10 minutes put in the potatoes, carrots and spring onions. Stir gently and bring to the boil. Cover, turn the heat to medium-low and simmer for 15 – 20 minutes or until the chicken and potatoes are tender, stirring occasionally. Put in the red and green peppers. Stir and cook for 1 – 2 minutes.
Lift out all the solid ingredients with a slotted spoon and put them in a serving bowl. Boil the sauce for a short time to reduce it a little then pour it over the chicken. Top with the roasted sesame seeds and some freshly ground black pepper.
Other vegetables that are also very good with this recipe include zucchini, button squash, eggplant and fresh mushrooms. Cut them into bite-sized chunks and add 10 minutes after the potatoes and carrots.
Note:
Hot Fermented Bean Paste-
4 tablespoons brown or red miso
1 ½ tablespoons paprika
1 teaspoon chilli powder
1 tablespoon sugar
Combine all ingredients and mix well. This quantity makes 4 – 5 tablespoons. It also keeps for a short time in the refrigerator.
