Ingredients
3 chicken thighs skin on bone
3 chicken drumsticks
2 large onion, sliced
1/2 tsp. pepper corn
3 garlic cloves peeled, chopped
1 tsp. coriander root, chopped (optional)
Seasoning Ingredients
2 tbsp. salted butter
2 cups chicken broth
2 tbsp. corn starch
2 tbsp. soy sauce
1/4 tsp. salt
3 tbsp. brown sugar
1 tbsp. sriracha sauce
1 tbsp. Chinese wine
Directions, On a broiling pan or baking sheet with the oven set to broil, Place the chicken close beneath the heating element, and allow broil about 10 minutes per side before turning. Let broil until the skin is dark and crispy on both sides. Remove from the oven.
Meanwhile crush the peper corn in a pastel and mortar until powdered then place garlic and coriander root keep crushing onto chunks, set aside.
Heat the butter on medium heat in large skillet pan when it's melted add onion stir fry until its transparent and lightly brown, set aside.
Heat a large pot on medium high, combine chicken broth, garlic mixture, Chinese wine, sriracha sauce, soy sauce, brown sugar, salt, bring it to boil, Taste the mixture and adjust as necessary. Submerge the chicken into the mixture followed with fried onion stir briefly, Reduce the heat, cover with a lid, let simmer for 25 minutes.
When the chicken is cooked through it will look golden brown, tender and juicy, Remove the chicken into skillet pan.
Dissolve corn starch in water, Slowly pour into simmering sauce, Stir
well. Pour the sauce over chicken, Transfer onto plate, Serve with cooked rice and steamed vegetables.
The ingredients is for 2 servings
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