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Asian/Hawaiin | |
| 4 chicken leg quarters (legs and thighs) Salt 20 to 40 whole dried red chilies 1 red bell pepper, seeded and finely chopped 1 tablespoon chopped garlic 2 tablespoons dry sherry 1/2 cup chicken stock 2 tablespoons soy sauce. | |
| 1. Skin chicken, and cut skin into 1/2-inch pieces; set aside. Bone chicken, and cut meat into 1/2-inch pieces; set aside separately. 2. Turn heat under a wok or 10-inch skillet to medium-high and add chicken skin. Cook, stirring occasionally and adjusting heat so skin browns but does not burn, about 10 minutes. Sprinkle with salt, and remove to a bowl, using a slotted spoon. 3. Add chilies and cook, stirring occasionally, until they puff and darken, 3 or 4 minutes. Remove with a slotted spoon to a separate bowl. Add bell pepper and a pinch of salt and cook, stirring occasionally, until it browns, about 5 minutes. Remove and combine with chilies. Add as much chicken meat as will fit in one layer, and cook until browned on one side; season with salt. Stir and cook until browned; remove and repeat with remaining chicken. 4. Add garlic, followed by chicken, peppers and skin. Stir to combine, then add sherry, stock and soy sauce. Cook until mixture is saucy, about 3 minutes, then serve with white rice. Chilies should not be eaten. | |
Unrated | |
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