- 500g Pork - cut into large chunks
- 200g Chorizo - cut into large pieces
- 1 bulb Garlic - crushed
- 1 large Onion
- 1 Fennel
- 2 Carrots
- 2 Red Bell Peppers
- 6 Closed Cup Mushrooms - halved
- 2 cups Chicken Stock (unsalted)
- 3 Bay Leaves
- 1 handful Sage - coarsely chopped
- 2 tbs Capers - coarsely chopped
- 2 tbs Concentrate Tomato Paste
- Brown chorizo in a pot (without oil).
- Remove chorizo. Brown pork in pot with oil released from chorizo.
- Place all the other ingredients in and bring to boil.
- Remove from heat. Cover with lid.
- Place in oven and braise until meat is tender (about 2 hrs or longer).
Friday, 21 November 2008
Sunday, 2 November 2008
Soaking all the herbs and spices in brandy prior to cooking the chicken is a suggestion I got from Jeff's mum. This really helped to draw out the flavours of the herbs and spices. It's very tasty and the chicken is very tender. Love the rich flavours of the herbs and spices as well as the brandy.
- 1.5 kg Chicken
- 1/2 cup Brandy
- Danggui (当归)
- Chuanxiong (川芎)
- Guipi (桂皮)
- Gancao (甘草)
- Gouqi (枸杞)
- Dangshen (党参)
- Star anise (八角)
- Yuzhu (玉竹)
- Black Peppercorn
- White Peppercorn
- 2 tsp Salt
- Soak all herbs and spices and salt in Brandy for at least 1 hr.
- Strain herbs. Stuff all the herbs into the chicken and rub brandy all over chicken.
- Wrap chicken in foil.
- Bake at 180°C for about 2.5 hrs or until chicken is tender.
- A simple way to get all the herbs and spices is to use any leftover pre-packed Bah Kut Teh packets.