Chicken in ginger-beer glaze
Description
The recipe won't take much time. Slow simmering turns the fragrant sauce into a glaze, and the onions become somewhat similar to onion jam. Never rush or cook over high heat—the dish will turn bitter. Serve hot.
Instructions
- 1
Step 1
Cut the chicken into large pieces. Rinse, pat dry, and lightly season with salt, then coat in rice flour. You can use wheat flour, but rice flour burns much less during frying. Fry in a pan with heated oil until golden brown crust forms.
- 2
Step 2
Peel the onion, garlic, ginger, and chili pepper, then blend them into a paste using a blender. Adjust the amount of ginger and chili pepper to your taste.
- 3
Step 3
Place the chicken on a plate, and in the skillet, simmer the onion mixture over medium heat, stirring constantly and preventing it from browning. When the onion becomes almost soft, add the sugar and pour in the lemon juice. Stirring continuously, heat the mixture for a couple of minutes until the sugar begins to caramelize.
- 4
Step 4
Pour in the beer and soy sauce, bring the contents of the skillet to a boil, then let it simmer gently for a couple of minutes.
- 5
Step 5
Return the chicken to the pan. Reduce the heat so the sauce barely simmers, and cook the chicken uncovered, turning frequently, until the sauce thickens.
- 6
Step 6
The chicken is ready when most of the excess sauce liquid has evaporated and the pieces are completely coated with a glossy, flavorful glaze.
- 7
Step 7
Serve the chicken hot with boiled potatoes on the side.