serves
8
prep
10 minutes
cook
50 minutes
difficulty
Easy
serves
8
people
preparation
10
minutes
cooking
50
minutes
difficulty
Easy
level
Ingredients
- 8 chicken marylands (see Note)
- 4 garlic cloves, crushed
- 5 cm piece ginger, grated
- 6 large spring onions
- 2 tbsp vegetable oil
- 185 ml coconut vinegar (see Note)
- 185 ml chicken stock
- 60 ml (¼ cup) salt-reduced soy sauce
- 2 bay leaves
- steamed rice and kalamansi halves (see Note) (optional), to serve
Marinating time 1 hour
Instructions
Cut through the joint of chicken marylands to separate into thighs and drumsticks. Place in a large bowl and rub with garlic, ginger and 1½ tsp ground black pepper. Refrigerate for 1 hour to marinate.
Slice onions on the diagonal, reserving green tops to serve.
Heat oil in a large frying pan or wok over medium heat. Add chicken with marinade and cook, turning, for 5 minutes, or until light golden. Stir in onions and remaining ingredients, and bring to the boil over high heat. Reduce heat to low, cover and simmer for 40 minutes or until chicken is cooked through. Remove pan from heat and transfer chicken to a bowl.
Return pan over medium heat and cook for 5 minutes or until sauce is reduced by one-quarter. Return chicken to pan and cook for a further 2 minutes or until warmed through. Scatter over reserved spring onions and serve with rice and calamansi wedges to squeeze juice over, if desired.
Notes
• Suka Pinakurat vinegar is flavoured with garlic, onion, ginger and chillies, and is available from selected Asian food shops. You can also serve it as a dipping sauce for fried pork belly. Regular coconut vinegar is more readily available.
• Substitute 8 chicken drumsticks with the skin on, and 8 chicken thigh fillets, for the 8 chicken marylands.
• Calamansi are available from selected Asian food shops.
Photography by Janyon.
As seen in Feast magazine, December 2011, Issue 4. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
