Beer and orange chicken

Here’s a simple, one-pot, Asian-style dish that you will adore by Sam Stern. A light lager works best to create a flavour-packed sauce that absorbs beautifully into the mushrooms and chicken.

• 30 - 40 mins
• 1-2
• Easy

Method

Put the groundnut oil in a heavy-bottomed saucepan or casserole dish over a medium heat. Add the chicken thighs and brown on both sides.

Pour the excess fat out of the pan, then add the ginger and fry for 30 seconds.

Add the orange juice, beer, soy sauce and star anise and bring to the boil. Cover and simmer for 15 minutes.

Meanwhile, prepare the mushrooms by brushing them lightly with kitchen towel to remove any dirt and then slicing them into 1cm thick pieces.

After the 15 minutes, add the mushrooms to the pan and cook for five minutes, covered but stirring occasionally. Prepare the egg noodles according to the packet instructions.

For crispy skin, pick the chicken thighs out of the pan and dry the skin with a kitchen towel. Place skin side down in a dry frying pan over a medium heat, or pop under a hot grill until the skin is nice and crisp.

To serve, place your noodles in a bowl or plate, spoon on the mushrooms and cooking liquor and add two of the
chicken thighs.

Allow the remaining chicken thighs to cool, then cover and refrigerate until ready to use in the next recipe.

Sam’s cookbook, Too Good to Share, is out now.

About The Author

Yorkshire Food & Drink

Yorkshire's only dedicated food and drink website from Yorkshire Post Newspapers and its sister titles in the region. Showcasing everything Yorkshire has to offer from the fruits of the sea to the fields of the moors and beyond. It includes unbiased restaurant reviews by renowned food critics, recipes and 'how to' videos from some of Yorkshire's finest chefs and latest food and drink news and blogs from around our amazing county. And you can have your say either on the site or via our Facebook and Twitter accounts.

Let us know what you think

comments