Amarante
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 Mon, Jun 25 2018, 10:31 am
SZECHWAN CHICKEN WITH STAR ANISE SAUCE
Source: Laura Frankel - Jewish Slow Cooker Recipes
(Notes are cookbook author's)
MAKES 6 SERVINGS
Even if this dish seems a bit unusual, the deep licorice and warm brandy flavors combine with the sugar and orange in an intoxicating combination. Even if this dish seems a bit unusual at first glance, beware: It can be addictive. The deep licorice and warm brandy flavors combine with the sugar and orange in an intoxicating combination.
Szechwan peppercorns are actually the bud of a tiny fruit. They are not peppery hot like white or black peppercorns. Instead, they have a lemony flavor. Szechwan peppercorns are commonly used in many Chinese dishes and are often found with star anise and ginger in recipes. Star anise is from a Chinese evergreen tree and has a deep licorice flavor that is delicious with poultry and fish.
I prefer leaving the bones and skin on for this preparation as the flavor will be richer and deeper. You do not need salt as kosher chicken and the soy sauce are both salty.
2 teaspoons Szechwan peppercorns (see Sources)
6 pieces star anise (see Sources)
6 whole black peppercorns (about 1⁄4 teaspoon)
One 3-inch cinnamon stick
Canola oil
2 chickens, each about 31⁄2 pounds and cut into 6 pieces
Freshly ground black pepper
1 medium Spanish onion, chopped
6 large garlic cloves, peeled and crushed
1⁄4 cup coarsely chopped peeled fresh ginger
11⁄2 cups Essential Chicken Stock
1 serrano chile, seeded and coarsely chopped
1 cup regular soy sauce
2 tablespoons tomato paste
2 unpeeled oranges, sliced
1⁄2 cup orange-flavored liqueur
1 cup brandy
1⁄2 cup light brown sugar
1⁄2 cup cornstarch
1⁄2 cup water
SUGGESTED GARNISHES
6 scallions, sliced
SUGGESTED ACCOMPANIMENTS
Candied Kumquats, steamed white or brown rice
1 Preheat a slow cooker to Low. Place a large heavy sauté pan over medium-high heat. Toast the Szechwan peppercorns, star anise, black peppercorns, and cinnamon stick in the pan until they are fragrant and have darkened slightly, 3 to 5 minutes. Transfer the spices to the slow cooker insert.
2 Turn down the heat under the sauté pan to medium and lightly coat the bottom of the pan with canola oil. Pat the chicken pieces dry with paper towels. Season them with pepper. Cook the chicken, in batches, until browned and caramelized on all sides, about 7 minutes per side. Transfer the chicken to the insert.
3 Add the onion to the sauté pan. Cook until browned and very soft, about 15 minutes. Add the garlic and ginger. Cook for several minutes until the garlic has softened slightly. With a slotted spoon, transfer the onion mixture to the insert.
4 Add the stock, serrano chile, soy sauce, tomato paste, orange slices, liqueur, brandy, and brown sugar to the insert. Stir to combine. Place the chicken on top and add any juices that have accumulated. Cover and cook on Low for 3 hours, until the chicken is cooked through.
5 Gently remove the chicken pieces and set aside to keep warm. Pour the braising liquid through a fine-mesh strainer into a medium saucepan and discard the solids. Skim off any excess fat.
6 Stir the cornstarch into the water to dissolve. Stir the mixture into the braising liquid. Simmer the sauce for 30 minutes. Adjust the seasoning with soy sauce and ground white pepper.
7 Sprinkle with the sliced scallions. Serve the chicken with the sauce, rice, and Candied Kumquats.
VARIATION
You can also serve this dish as an appetizer—simply substitute 7 pounds of chicken wings for the cut-up chickens and reduce the cooking time to 2 hours.
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