|1 small spoon|
|let go as one pleases|
cinnamon (Cinnamonum cassia)
|The first long and short block of the index finger.|
How to Make Beer Braised Chicken Thighs Without a Drop of Water
Thaw and clean the chicken thighs (wings), then cut the thickest part of the flesh twice to make it easier to taste and cook. Prepare a container (pot or bowl, whatever, as long as it fits), put in a small portion of chopped onion, ginger, garlic and pepper. Pour in the wine and grab and marinate for about 15 minutes.
Washing shiitake mushrooms – When buying shiitake mushrooms, look for those without wrinkles underneath the cap, they are usually thicker and fleshier and tastier.
Slice each mushroom evenly four times – set aside in a small bowl! At this point the chicken thighs should be almost done marinating, prepare a large pot of cold water, the water should not go over all the meat. Pour out the excess water from the marinade container, open fire, and prepare to blanch.
While blanching, throw the marinade ginger, garlic and pepper into the boil without losing them. Only after boiling on high heat can the blood froth be removed. This will take about 10-15 minutes – then pull out only the chicken thighs, rinse under the tap, and set aside on a plate.
When the remaining onion, ginger, garlic, pepper, leaves, spices, cinnamon and chili are ready, fire them. When the oil is hot, add cold oil and a little smoke, then stir-fry the ginger, onion, garlic and other spices. Then pour the mushrooms into the hot oil and stir-fry!
When the mushrooms are coated with oil, add the chicken thighs and stir-fry.
Add the oyster sauce and stir-fry over high heat until the mushrooms are browned on the surface, then pour in a whole bottle of beer – just use your own local beer, or draft. Dark beer is fine, milk beer is fine, as long as it’s not fruit beer! Cover, bring to a boil over high heat, then reduce heat to medium-low and simmer for about 20 minutes. Taste the soup halfway through, add less salt if it’s not salty enough, oyster sauce is already salty, so you generally don’t need to add extra salt.
I put too much chili, a little spicy, and lost two small rock sugar while simmering. I made a small amount, and 15 minutes was enough time for the sauce to thicken and simmer. Maybe it’s the icing sugar, but there wasn’t a drop of soup in the pot anyway-.
Turn off the heat and serve – in hindsight it would have been better if there had been a coriander leaf or two around the plate.
The extra mushrooms I also stir fried a mushroom and green vegetables by the way – the overall flavor is salty with wine flavor, slightly sweet and spicy. If you don’t like spicy, you can put less or no chili pepper, icing sugar too.