After three wonderful weeks away, it’s time to get back to reality and back into the kitchen…so here’s the perfect dish to welcome autumn. This Asian braised chicken is a recipe I found and adapted from an old cookbook years ago and to this day, it remains a firm favourite in our household and is often the dinner I revert to when I’m lacking inspiration or energy. It’s literally a one pot wonder so let me know what you think…
LUXE / HEALTH Asian Braised Chicken
8-12 chicken thighs
1 cup soy sauce
1 litre water
4 generous tbsp. balsamic vinegar
1/3 cup white sugar (or caster sugar – whatever you have in the cupboard)
4-5 garlic cloves, crushed
1 inch fresh ginger, finely grated
Generous pinch of dried chilli flakes
Handful sesame seeds
1 bunch steamed broccolini or green beans
1 packet soba noodles
- In a large saucepan, combine the soy sauce, water, vinegar, garlic, ginger, chilli flakes, cinnamon and sugar and bring to the boil.
- Add the chicken thighs to the pan, then reduce to a medium heat and simmer, uncovered, for 50 minutes.
- Meanwhile, in a small pan, toast the sesame seeds until golden brown. Set aside.
- After 50 minutes, the chicken should be cooked through and braised a beautiful golden brown.
- Cook the soba noodles according to packet directions and drain well (they usually take about 4 minutes)
- To serve, place 2-3 chicken thighs on a small bed of soba noodles, add the steamed greens, a little broth from the saucepan and sprinkle with sesame seeds. Simple!