Braiser Poulet Aromatic

Townsend free ranged chickens have a stronger flavour in the meat and braising in a wok is fast and easy way to tenderize the tougher cuts of chicken like the thighs and legs

Serves 4

4 free ranged chicken thighs
4 free ranged chicken legs
Salt & pepper
3 Tbsp oil
1 Tbsp minced ginger
1 tsp minced garlic
¼ c minced green onions (white & green parts divided)
1 – 1” piece orange zest + 1 tsp julienned orange zest
1 cinnamon stick
½ tsp dried red pepper flakes
½ tsp Szechwan peppercorns
1 1/2c free-range homemade chicken broth, divided (or canned)
3 Tbsp dark soy sauce
3 Tbsp Chinese rice wine or dry sherry
2 tsp sugar
4 c steamed white rice
Trim the chicken thighs & legs of all skin. Season with salt & pepper.
Heat oil in Wok over medium-high heat. Add garlic, 2 Tbsp green onions, and the square of orange zest, cinnamon stick, red pepper flakes and Szechwan peppers. Stir-fry till aromatic (approx 2 min).
Add chicken pieces and fry till light golden brown on all sides, 4-5 minutes.
Add 1/2c of chicken broth, soy sauce, wine, and sugar and stir to combine. Bring to a simmer and reduce heat to maintain a gentle simmer. Cover and cook gently till chicken is cooked through but tender (180 deg) 25-30 min.
Transfer chicken to a platter with slotted spoon, cover to keep warm, return Wok to high heat. Add remaining chicken broth. Bring to a boil and cook to reduce and slightly thickened, 2-3 minutes. Taste and season with salt & pepper. Return chicken to sauce along with any juices accumulated of the platter. Heat through in the sauce and turn to coat evenly, 2 minutes. Remove cinnamon stick and orange zest piece.
Serve chicken and serve over a bed of rice, garnish with remaining orange zest and green onion.