John Myers
Tender Chicken Chengdu
The perfect tender chicken chengdu recipe with a picture and simple step-by-step instructions.
For the marinade:
- 4 Hot peppers, red, long, mild
- 4 medium sized Tomatoes
- 200 g Spring roll sauce ala Sanur Beach, (see attachment)
- 2 tbsp Oyster sauce, (Saus Tiram)
- 2 tbsp Fish sauce, light colored, (e.g. kecap ikan “King Lobster”)
- Tomato juice
For the spices:
- 4 Kaffir lime leaves, fresh or frozen
- 20 g Ginger, fresh or frozen
- 8 small Onions, red
- 4 medium sized Cloves of garlic, fresh
- 1 Spring onion, fresh, just the white
- 2 tbsp Sunflower oil
- 15 g Coconut sugar, brown
For the sauce:
- 1 small Spring onion, fresh, just the green
- 3 tbsp Bean paste, yellow
- 1 tbsp Soy sauce, light
- 2 tbsp Rice Wine, (Arak Masak)
- 2 tsp Tapioca flour
- 100 g Marinade, (after cooking)
- 1 tsp Chicken broth, Kraft bouillon
- 1 tsp Sesame oil, light
Also:
- 1,5 liter Frying oil
To garnish:
- 4 size Pack choi leaves
- 4 Cherry tomatoes
- 4 Pepper tips, green
- Wash the chicken thighs and remove the skin. Separate the upper and lower legs at the joint. Remove the stems from the red peppers, wash them, cut in half lengthways, remove the grains and the dividing walls and cut the halves diagonally into pieces approx. 1 cm wide. Wash the tomatoes, remove the stems, peel them, quarter them lengthways, remove the green stem and the grains. Halve the quarters across.
- Put the peppers together with the tomatoes and the remaining ingredients in a blender and purée finely for 1 minute at high speed.
- Wash the kaffir lime leaves and use them whole. Wash and peel the fresh ginger, cut a 4 cm long piece crosswise and work it into small cubes. Freeze unused cubes. Weigh frozen goods and allow to thaw. Cap the onions and garlic cloves at both ends, peel and cut into small pieces.
- Wash the spring onions and cut into thin rolls from above. Keep the white and green parts ready separately. Fry the spices with the sunflower oil until the onions are translucent. Add the coconut sugar and stir-fry for 1 minute.
- Deglaze with the puree from the blender and pour the mixture into a 2 liter casserole and add the chicken thighs. If they are not completely covered, even out with tomato juice. Simmer for 40 minutes with the lid on. Stir every now and then. Remove from heat, let cool down a little, remove chicken thighs with a slotted spoon and clean any attached spices. Dissolve the tapioca flour in the rice wine. Mix the ingredients for the sauce and let it boil down until creamy.
- Heat the frying oil to 220 degrees. Wash the garnish ingredients, cut them to size and place the blanched pak choi leaves on a serving bowl. Fry the chicken thighs in 2 portions until light brown (takes about 10-15 seconds, beware of splashing!), Drain and allow to cool a little. Remove the bones from the thighs and place the meat in the serving bowl. Pour the sauce over, finish garnishing, serve warm as a side dish and enjoy.
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