So, we finally
moved into our house in the Bay area, but none of our regular cookware made the
trip – the movers left 4 boxes of stuff behind!
We had planned to cook some chicken, so Sherry made up an Asian-inspired
dish, cooked up in the wok. We served
this wonderfully spicy dish with the all-time local favorite – Rice-A-Roni –
which had been given to us as a gift.
Perfect timing! Enjoy!
WOK-STIRRED CARAMELIZED CHICKEN
LEGS WITH ASIAN SPICES
2 chicken
leg quarters, skin removed
Soy sauce
Sambal
oleck (chili paste)
Minced
garlic
Ginger
paste, or minced ginger
Vegetable
oil
1 onion,
chopped
Bunch of
baby carrots
Hoisin
sauce
Sambal
oleck
Unsalted
cashew pieces
Tangerine
pieces (or sections of an orange)
1. Marinate chicken leg quarters in
first five ingredients, in Ziplok bag, for 2-4 hours in refrigerator.
2. Sauté onion and carrots in wok
with vegetable oil until soft. Add the
chicken pieces and marinade liquid, along with hoisin sauce and a little more
sambal oleck (for spiciness). Add the
tangerine pieces and cashews.
3. Cook for 40-50 minutes, stirring,
until the chicken is done and the sauce is caramelized.
4. Serve with rice or Rice-A-Roni.
