Saturday, March 6, 2010
Red Sauce Chicken, Gai Ob Num Dang
Last week my husband and I were watching Lidia's cooking show on PBS. She was cooking pasta and chickens in some kind of red sauce, then my husband turned to me......drooling!!
OK...... it means I have to go to the market the next day.
This recipe is not from Lidia though, it's my family's recipe my aunt used to cook for us quite often when we were little, and of course we eat them with rice - not pasta.
Surprisingly!..our red sauce chicken and Lidia's looks quite similar, but the ingredients we use are a bit different. Ours has a hint of Asian flavor which comes from soy sauce and Thai original chili sauce, Sri-ra-cha sauce, we put in....and oh....we use ketchup instead of canned tomatoes *--*
Chicken Thigh with Bone Rocks!
*I made a big portion though, you can just reduce the portion to suit you.*
- 12 pieces of chicken thigh with bone intact.
- 1 big head of sweet onion, roughly chopped.
- 3 cloves of garlic, crushed.
- 3 bay leaves.
- 1 tbsp. salt
- 1 tbsp. white pepper powder
- 1/2 cup, ketchup
- 1/2 cup, Worcestershire sauce
- 1/2 cup, soy sauce
- 1/4 cup, Sri-ra-cha chili sauce
- 1/4 cup, sugar
- 2 tbsp. tomato paste
- 1 tbsp. Chinese cooking wine
- 2 cups, water
- 1/2 cup, frying oil
1. Toss chicken thighs with salt and pepper powder and keep them marinated for 10 min.
2. Heat up the oil - ready to brown the chicken.
3. Brown all chicken thighs.
4. Pour off the frying oil, in the same pot, goes garlic and chopped onion and tomato paste, saute to incorporate and the onion get translucent.
5. Add ketchup then add 1/2 cup of water, stir to incorporate.
6. Start seasoning with soy sauce, Worcestershire sauce, Sri-ra-cha sauce, sugar and Chinese cooking wine.
7. Add in all browned chicken thighs follow with the rest of water - make sure water cover the chicken thighs, stir a little for everything to incorporate, stick in bay leaves.
8. Put the lid on completely, bring the heat down to low and let the chicken simmering in a sauce for 1 hr. - open and adjust the taste a haft way to an hour.
9. Serve with steamed, oiled green beans, broccoli, carrot and steamed rice.