2 tablespoons vegetable oil
2 tablespoons Asian sesame oil
1 chicken, quartered or cut into
8 pieces (3 1/2 to 4 pounds)
2 cloves garlic, thinly sliced
10 ounces mushrooms, thinly sliced
1/4 cup rice vinegar
2 tablespoons soy sauce
1 cinnamon stick (1 inch long)
1 strip lime zest (1 inch long)
1/2 teaspoon dried red pepper flakes
1 cup (loosely packed) cilantro leaves
1. Heat the vegetable and sesame oils in a deep 6 quart flameproof casserole over medium-high heat. Sauté the chicken, just to stiffen the skin, turning the pieces once, 8 to 10 minutes. Remove the chicken to a plate and set aside.
2. Add the garlic, mushrooms, rice vinegar, soy sauce, cinnamon, lime zest and red pepper flakes. Sautè, stirring until the mushrooms begin to wilt, for a couple of minutes.
3. Return only the dark meat to the casserole, cover, and simmer over low heat for 10 minutes. Add the white meat, cover and simmer until the chicken is just done, 20 minutes longer.
4. Remove the cooked chicken to a plate and let it rest for 10 minutes or until cool enough to remove and discard the skin and fat underneath the skin. While the chicken is resting, strain the juices from the casserole into a bowl or degreasing cup and reserve the mushrooms. Discard the cinnamon stick and lime strip. Remove all of the surface fat. Return the degreased juices to the pan and bring them back to a simmer.
5. Coarsely chop the cilantro and add it to the sauce. Simmer for 30 seconds or until barely wilted. Season to taste with salt. Return the skinned chicken to the sauce and simmer over low heat to reheat, 2 to 3 minutes.
By Michele Urvater
288 pages; illustrations throughout
Recipes Reprinted by permission.
This page created April 1999
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