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Tuesday, February 23, 2016

EZCR#43 - TAIWAN FLAVOUR BRAISED CHICKEN WITH ARROWROOT

I cooked this lovely dish with a new kitchen gadget. My brother in-law was backed for CNY and gave me this Thermal Cooker [a 7L La Gourmet Thermal Cooker]. I didn’t know that cooking with this cooker just require about 10-15 minutes of cooking time. The remaining cooking process is left to the Thermal Cooker [without direct heat]. It really is an energy saver kitchen gadget. How soon the food is ready depends on what you are cooking. For chicken, it takes about 2 hours.
There are 2 separate stainless steel pots.  I used the small one to cook rice and the big one to cook this chicken.  Safe time and energy. 
The chicken pieces and arrowroot wedges are just tender and has a bite.  The sauce is thick and very tasty.  It is so delicious with rice.
By the way, I used this cooker to cook Nyonya Curry Chicken, the curry was awesome.  I just need to fry the ingredients until aromatic, bring to boil and leave the remaining cooking process in the outer pot.  All the frying and boiling only requires about 15 minutes.
Thanks to my BIL, I'll cook something good for him next time when he comes back.  I think he knows that I'll appreciate this or is it that he enjoyed my cooking very much, hehehe! 
Ingredients
[serves 3]
2 chicken whole legs – cut bit size pieces
4-5 arrowroot [ciku] – peeled and halved
1-2 stalks spring onions – cut into 2” lengths
5-6 pips garlic – peeled and keep whole
A few slices of ginger
Seasoning
2 tbsp each of light soy sauce, oyster sauce and black vinegar
1 tsp each of sugar and pepper
  1. Marinate chicken pieces with some light soy sauce, 5 spice powder, sugar and potato starch.
  2. If Using a Thermal Cooker - Heat cooker pot, add in some cooking oil, fry chicken pieces and arrowroot until brown. Push aside, add in ½ portion of spring onions and garlic.
  3. Fry until brown and fragrant. Mix with chicken and arrowroot pieces. Add in seasoning, stir to mix well and add in some water [less required with this pot].
  4. Bring to boil for another 5-10 minutes. Off heat.
  5. Immediately transfer it to the outer pot, cover and closed the lid. Leave food to cook for about 2 hours. Garnish with spring onions, serve.
Note -The cooking time is different with what kind of food you are cooking. Food stays warm for 8 hours.  Reheat the inner pot over stove if you prefer your food really hot].
  1. If Using Normal Wok - Heat a non-stick wok without oil, fry chicken pieces [skin side first] until oil oozes out and brown. Add in the arrowroot to brown, too. 
  2. Push aside, add in ½ portion of spring onions and all the garlic. Fry until brown and aromatic. Then mix with chicken and arrowroot pieces. Add in seasoning, stir to mix well and add in enough water to cover ingredients.
  3. Bring to boil, then low heat to simmer until chicken and arrowroot are tender and gravy is reduced.
  4. Add in remaining spring onions. Dish up to serve.

4 comments:

Phong Hong said...

Kimmy, your BIL knew the pot is a suitable gift for you since you love to cook. I have read about this cooker and it is a good gadget to have in the kitchen. Your chicken with arrowroot looks delicious. I have never had arrowroot cooked in a dish before. I only know it as chips hah..hah...hah...

Kimmy said...

Hi Phong Hong, you are right, it is very useful for busy people who like to have home cooked meals after a days work. Last Saturday, I prepared Dried Oyster Porridge with this gadget before leaving for Taiping. When I arrived home in the evening, the porridge is ready to be served. Really wonderful, I don't mind using it often especially for cooking soups and meat dishes.

Anonymous said...

HiKimmy, your seasoning stated 2tbsp light soya sauce, oyster sauce, black vinegar but
your method of marinating did not use black vinegar and oyster sauce. Instead you marinate using lights soya sauce, 5 spice powder, sugar and potato starch. What happened to the oyster sauce and black vinegar?

Kimmy said...

Hi Anonymous, the marinade for the chicken pieces is not within the seasoning ingredients. The marinade for the chicken is for extra flavour and colour. Oyster sauce and black vinegar is the seasoning ingredients.

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