serves
4-6
prep
15 minutes
cook
40 minutes
difficulty
Easy
serves
4-6
people
preparation
15
minutes
cooking
40
minutes
difficulty
Easy
level
Stream free On Demand
Liqueur
episode • The Cook Up with Adam Liaw • cooking • 24m
PG
episode • The Cook Up with Adam Liaw • cooking • 24m
PG
Ingredients
- 1 free-range chicken (about 1.5 kg)
- 2-3 tbsp sesame oil
- 6-cm piece of ginger, unpeeled, cut into thin matchsticks
- 125 ml (½ cup) yellow rice wine or brandy
- 1 tsp salt
- 3 red dates (optional)
Instructions
- Using a cleaver or large sharp knife, joint the chicken, then chop into large pieces on the bone.
- Heat a clay pot or saucepan over medium heat and add the sesame oil. Fry the ginger until browned and fragrant. Add the chicken and cook, turning occasionally until lightly browned. Add the wine or brandy and carefully ignite the brandy to burn off some of the alcohol.
- Add the salt and red dates (if using), then top up with enough water to just cover the chicken and bring to a simmer. Cover, reduce the heat to low and simmer for 20 minutes or until the chicken is tender.
Photography by Danielle Abou Karam.
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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.
Stream free On Demand
Liqueur
