Siucra teamed up with Gastro Gays to create the perfect weekend dinner. Think of this as a chicken stir-fry, with the volume turned up where flavour is concerned. The Siúcra sweetness and the citric sharpness of the lemon is the ideal flavour combination.
Serve with rice, and soak and stir through some cashew nuts if you like, or add some crunch at the last minute with slices of white onion.
Serves two to four people.
Ingredients
1 free-range chicken, jointed, or a packet of chicken breasts or thighs
50g Siúcra caster sugar
A handful of sesame seeds
1-2 tsp each Nam Pla (fish sauce ) and sesame oil
2 tsp cornflour
3 lemons, peeled and juiced plus extra for garnish
Sesame seeds (black, white or a combination of both )
Rice, to serve
For the marinade
2 tbsp shaoixing rice wine (or white wine )
2 tbsp light soy sauce
1 tbsp lemon juice
2 tsp cornflour
For the stock (optional )
Chicken bones and wings/wing tips
1 brown onion, skin-on and cut into eighths
1 bulb of garlic, skin-on and halved
1 carrot, cleaned and chopped
75ml wine or shaoixing rice wine, to deglaze
Lemon peels (optional )
Water, to top up
Method
If using a whole chicken, joint and skin the chicken, reserving the bones for stock (break them down into smaller pieces if possible ). Season the bones in salt and brown in a large saucepan in a little oil until golden, followed by the onion, carrot, and garlic. Deglaze the pot (scraping the bottom ) with the wine before following with enough stock to cover the ingredients and bring it to the boil. Reduce to a simmer, add the lemon peels (optional ), and allow to infuse its flavour into the broth for 30 minutes.
Meanwhile, make your marinade and add to your chicken – whether using thigh meat, breast meat, or a combination of both, cut into bite-size pieces. Cover and allow to sit for 30 to 45 minutes in the fridge.
When the stock has given both colour and flavour, check for seasoning and then drain, removing all the chicken bones and vegetables. Take 200ml of this broth and in a saucepan reduce by half, then leave to one side.
In a frying pan or pot on a medium heat, add 1 tsp or so of oil and add your chicken, taking care not to add any leftover or excess marinade to the pan. Allow the chicken to cook on all sides until no more pink flesh can be seen and add in your reduced stock, bringing to the boil and then reducing to a simmer.
Add the cornflour to the lemon juice, stirring to dissolve, and add to the pan alongside the sugar. Allow everything to reduce to a sticky glaze coating, which may take a couple of minutes, removing while thick but still light in colour as it will continue to darken as it cooks down.
Serve immediately with rice of your choice, topping with thin slices or crescents of the leftover lemon and a sprinkling of sesame seeds.
