Asian Chicken from Roman Pot

thank you for the inspiration to “hybrid” …

1. 1 …. your “Far Eastern chicken on leek” was the inspiration for this dish! But then I cooked 4 dishes from 1 chicken: …………………….. I used flügerl and haxerl for this main course here .. …………………………. the breast was used for a chicken curry salad Chicken curry salad ……. …………………….. I processed the liver in the following recipe: mustard vegetables with chicken liver and press potato … and finally there was from the carcass And the skin waste a fine soup: Chicken soup with Asian touch

Prepare chicken

1. First water the Roman pot well (for at least 1/2 to 1 hour) – in the meantime the chicken is already being cut up – the skin stays on the thighs and wings – I take the skin off of the breast because it will later be used for the chicken curry salad is used – the carcass and all waste from the chicken (e.g. the skin etc …) we use for the soup
2. the spices listed above are mixed together in a small bowl and then rubbed vigorously into all parts of the chicken

Preparing vegetables

1. Wash all the vegetables listed, peel them and cut them into bite-sized pieces

Cook in a Roman pot

1. Now place the vegetables and the chicken alternately in the Roman pot – finally pour approx. 200 ml of chicken broth into the Roman pot, close the pot and place in the cold oven – let it cook for 75 to 90 minutes with hot air at 200 degrees – a conventional one Broiler chickens are done faster, but if, like me, you are processing a “free-range organic chicken” with firmer muscle meat, you have to plan a little longer cooking times

Completion sauce

1. take the roman out of the oven and immediately switch on the grill – remove the meat from the roman – for the sauce, the liquid from the roman is poured through a sieve into a pot and boiled – tapioca flour (or moon amine) with a little cold water Stir and bind the boiling sauce with it – now season the sauce with soy sauce and ume su

Glaze the chicken pieces

1. Mix a little honey, chilli sauce and soy sauce for the glaze in a small glass – brush the legs and wings with the glaze – finally place the glazed chicken pieces under the grill and let it take some color (attention, keep an eye out so that nothing burns! ) – the skinless breast should of course NOT be placed under the grill!

serve and decorate

1. Spread the chicken along with the sauce and the vegetables on the plate – cut a couple of rings from the green part of a spring onion and sprinkle on top

Explanation to ume see below:

1. ume su is a kind of fruit vinegar that is made from umeboshi apricots … has a very fine, sour-salty taste … it is mainly used in asian cuisine, as a condiment for cooking and also in salad dressings … the special thing about ume-su vinegar is the lactic acid fermentation … through this ripening process it becomes healthier and finer in taste … it is available in health food stores, health food stores or china shops