CHICKEN THIGHS BRAISED IN SHERRY & SOY

An easy supper boosting protein needs for pensioners & the ill or infirm but also gets families back into the post holiday roove at work and school...

first posted 2019; updated 1/25

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 fed  had entirely different needs - he needed building up.

67 took advantage of one of M&S's high welfare chicken pieces -- 5-6 decent sized thighs for under £3 -- to put together something that boosted nutrition but waseasy, delightful and satisfying.  

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

Cost: £4.50, including rice (Jan 25)

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 (opt)

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 pillowy instead of crunchy, it provides a gorgeous base for Chinese dishes soaking up juices without going soggy 

Method:

1. Mix marinade, pour into 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. This recipe also works well with ribs or steak or thinly sliced economy beef
2. For those with blood pressure issues, reduce soy by a third and increase sherry or stock

Please leave a Comment in the box below

 

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.