Chicken with black sauce
8 servings
90 minutes
Chicken with black sauce is a dish that combines the sophistication of European cuisine with Eastern notes. Its origin traces back to Asian culinary traditions, where the combination of spices and soy sauces creates rich, deep flavors. Tender chicken fillet is first boiled in a fragrant broth with cinnamon, star anise, orange juice, and ginger, then fried to a crispy crust. The sauce made from oyster and soy sauces achieves a thick consistency and rich taste. Garnishing with cilantro and red chili pepper adds spiciness and freshness. This dish is perfect for special occasions, highlighting the refinement of flavors and harmony of ingredients.
1
In a large pot with a capacity of 5-7 liters, pour in 2 liters of water, soy sauce and sake (or sherry), add cinnamon, star anise, green onion, garlic, 100 grams of ginger cut into strips, orange peel and squeeze in orange juice. Bring the mixture to a boil, add the chicken (with bones and skin) to the pot and boil for twenty minutes in boiling water. Then remove from heat and let it sit in the cooling broth for an hour.
- Sake: 300 ml
- Light soy sauce: 300 ml
- Green onions: 300 g
- Anise (star anise): 3 pieces
- Fresh ginger: 150 g
- Oranges: 2 pieces
- Cinnamon sticks: 2 pieces
- Garlic: 2 heads
2
After this time, strain the broth, pour about half a liter into a saucepan, add oyster sauce, and simmer on low heat until thickened for about fifteen to twenty minutes.
- Oyster sauce: 100 ml
3
Simultaneously heat vegetable oil in a pot, dip in chicken breasts one by one, and fry in hot oil for 5-7 minutes until the skin is brown and crispy.
- Chicken breast: 2 pieces
- Refined oil: 500 ml
4
Cut the fillet from the bone, slice it, sprinkle with finely chopped ginger, cilantro, and chili pepper, and serve with a thickened sauce.
- Fresh ginger: 150 g
- Coriander: 50 g
- Red chili pepper: 2 pieces