Appealing reddish color, rich beer flavor, the chicken meat is tender, and potatoes are tasty. Beers can add rich, caramel-like flavor to the meat with minimal cooking time. It contains alpha acids and tannins that help break down fibers in the chicken, making it more tender and flavorful.
Beer-Braised Chicken | Chef John’s Cooking Class
SERVING: 3 People
TIME: 30 min
COOKING TIME: 20 min
- 1 lb. Chicken wings
- 3 tbsp Cooking oil
- 2 oz. Ginger, sliced
- 5 stalks Green onions, cut into 1/2 inch pieces.
- 2 cans Beer
- 2 tbsp Soy sauce
- 1 tbsp Oyster sauce
- 1 tsp Ground salt
- 1½ oz. Brown candy in pieces
- 1 large Carrot
- 1 lb. Potatoes
- ½ cup Potato starch slurry(1 to 2 ratio of cornstarch to water)
Make two slanted cuts on the back of chicken wings in order to absorb the flavor during cooking.
Cut potatoes into small triangle chunks and soak them in cold water to prevent discoloration caused by oxidizing. Cut carrots into small triangle chunks.
In a cooking pan over medium heat, add oil, chicken wings, and 1 oz ginger slices, fry 3-5minutes until golden on both sides. Add green onion, additional ginger slices, beer, soy sauce, oyster sauce, salt, chunky brown sugar candy, carrots, and potatoes. Mix well, cover with the lid. Simmer for 10-15 minutes over medium-low heat. Remove onion and ginger pieces. Add slurry to thicken. Note: Mixing the slurry completely before adding it to the cooking pan.
Potatoes taste better when fully cooked. The better quality of the beer, the quality of the dish. Makes the sauce thicker in the end.