Provided by Elaine Louie
Categories dinner, one pot, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place a large, heavy-bottomed saucepan or Dutch oven over medium heat, and add oil. When oil is hot, add onion, garlic and bean paste, and sauté until onion is tender.
- Add chickens, ginger, galangal, chilies, wolfberries, jujubes, soy sauce and cola. Stir, and add star anise, cardamom, cinnamon, clove and just enough water to cover chickens. Bring to a boil, then reduce heat to low. Simmer, covered, for 45 minutes. Remove chickens, cut into serving pieces, and serve with broth ladled over chicken and steamed rice.
- If you want a thicker sauce, remove chickens. Cook broth over high heat until it becomes syrupy and glossy, about 20 minutes. If too salty, add a little water. Cut chicken into serving portions, add to sauce, heat through and serve.
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