(New): CHICKEN THIGHS BRAISED IN SHERRY & SOY

 An easy supper for getting back into the groove at work and school...

Absolutely Delicious!  Better than a takeaway and much much cheaper

These wonderful chicken thighs are a departure from 67goingon50's usual repertoire.  

67 is all about low-fat, low-salt, low-carb.  But the 90-year-old 67 regularly feeds provides has entirely different needs - he needs building up.

67 took advantage of one of M&S's many specials on chicken pieces -- 5-6 decent sized thighs for under £2 -- to put together something that didn't require a lot of effort but turned standard supermarket chicken into something special.

There's little effort involved in this lovely dish but the results are delightful and satisfying.

The chicken skins were left on during browning but are easily removed for cholesterol-phobes.

Cost: £3.50, including rice

Serves: 4-5

Ingreds:

4-6 chicken thighs, bone in

Marinade:

1/3 cup soy sauce

1/2 cup sherry

1/2 tsp minced garlic

1/2 tsp finely grated peeled fresh ginger

           1/4 tsp 5-spice powder (opt) 

peanut or other light vegetable oil

1/2-2/3 cup stock (cubes are ok)

1 tbsp cornflour mixed with 1 tbsp cold water (if you don't have cornstarch, mash 1 tbsp plain flour with 1 tbsp soft butter to form a thick paste)

Herb garnish: finely sliced green onion OR green salad leaves

Easy-peasy low-fat Unfried Rice:

- all the ingredients of fried rice but much better for you.  Soft and gorgeous instead of crunchy, it provides a pillowy base for any Chinese dish, soaking up juices without going soggy 

Method:

1. Place marinade in a sealable bag; add thighs, massage together; rest 20 mins. Drain, keeping marinade for later
2. Heat a couple of tablespoons oil in a frying pan (which has a close fitting lid) over med-high heat; fry thighs skin-side down until golden, turn over for a few mins; flip thighs to right side up
3. Add marinade & stock - the liquid should come at least half way up the chicken pieces; bring to a boil, turn heat down to med-low; cover 
4. Cook 20 mins or until a knife pierces skin easily
5. Meanwhile, cook un-fried rice, adding egg & greens; keep warm 
6. Turn down down heat under chicken; add cornstarch slurry or flour-butter paste; stir well; the sauce should turn glossy and thickish; if it is too thick, add more stock or water
7. Add a bit of pepper but no salt
8. Spread rice over a platter or serving dish, remove thighs with a slotted spoon and arrange on top; pour over sauce

Comments:

'I wouldn't normally eat something like this for health reasons but it looked and smelled so good, I tried it and loved it.  Moreover, it wasn't as salty or fatty as I had feared.'  Retired writer

Tips:

1. Vee Tee white rice (Waitrose) takes only 10 minutes to cook and produces large separate grains
2. This recipe also works well with ribs or steak or thinly sliced economy beef
3. For those with blood pressure issues, reduce soy by a third and increase sherry

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These recipes have been developed by B  Lee/ Bright Sun Enterprises.  They may not be reproduced, in any form, without the author's written permission.