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Andong-style braised chicken
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8 essential Waitrose British chicken thighs
1 onion, sliced
2 carrots, roughly chopped
2 garlic cloves, sliced
50g fresh root ginger, cut into fine matchsticks
½ tsp dried chilli flakes
100ml shaoxing rice wine
3 tbsp teriyaki sauce
2 tbsp oyster sauce
3 nests (150g) rice vermicelli noodles
splash olive, vegetable or toasted sesame oil
200g essential Waitrose green beans, halved
4 salad onions, shredded
2 tbsp sesame seeds, toasted
1. Put the chicken, skin-side down, in a casserole dish, set on a cold hob and raise the heat to medium. Gently fry for about 5 minutes, turning occasionally, until the skin has started to colour. Remove from the pan and set aside.
2. Add the onion and carrots to the pan and fry for 2 minutes, then add the garlic and ginger and fry for 1 minute, until the onion has started to soften. Return the chicken to the pan, skin-side up, and pour over 400ml water. Stir in the chilli flakes, shaoxing wine and teriyaki and oyster sauces. Bring to the boil then cover, reduce the heat and simmer gently for 20 minutes, until the chicken is cooked through.
3. Meanwhile, put the rice noodles in a bowl and pour over enough boiling water to cover. Leave to soak for 5 minutes, then drain and rinse under cold water. Toss with a splash of oil, drain on kitchen paper and set aside. When the chicken is cooked, uncover the cassrole, add the green beans, increase the heat to high and bubble for about 5 minutes, stirring occasionally, until the sauce has reduced slightly and the beans are cooked. Take off the heat, stir in the rice noodles, scatter over the salad onions and sesame seeds and serve immediately with a scattering of extra chilli flakes, if liked.
This recipe first appeared in Waitrose Food, February 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in February 2018.