Special Diet - Created Date : 30.8.2019

Sticky Chinese Chicken Thighs

Sticky Chinese Chicken Thighs

Sticky Chinese Chicken Thighs

Having guests over tonight – and with a whole day to cook (what with it being Saturday and not having to go to work) I decided to cook something that takes a bit more time, but which also could be left alone in the oven to do its thing. Out came the Le Creuset pan and I decided to create slow cooked Sticky Chinese Chicken Thighs.

Chicken thighs are not a cut of meat that I normally cook but one that I want to use more often. Cheaper than chicken breasts (and tastier too) they’re a really delicious cut and I wanted to give them a go today. I used boneless chicken thighs as that’s what I could get in the supermarket but you could always use the ones with the bone in, as cooking on the bone adds even more flavour.

Being extra inventive I decided to go with an Asian feel as it’s a cuisine I never normally cook. I’m not a huge fan of it (Chinese takeaway that is – I love curries and thai and delicate spices, but the Chinese flavours have never really been my thing) and I wanted to create something that I would like in that genre.

To begin with I peeled and grated the fresh ginger (Top tip: ginger is easiest to peel with a teaspoon – there’s less wastage than when you use a knife!) Then I crushed the garlic and chopped the chilli up into small pieces. I used a medium sized, medium strength chilli but you could use more or less depending on the level of spice that you like.

I layered the chicken thighs in a dish and added the garlic, chilli and ginger to them. Then I poured over the tamari and the honey. (I use tamari as it’s a gluten-free version of soy sauce and I can tolerate the ingredients but if you are strict Paleo you can use coconut aminos which will provide a similar taste. If you have no allergies feel free to use soy sauce!)

I massaged the marinade well into all of the chicken thighs and left them in the refrigerator to marinate for 3 hours, but you could leave it longer or shorter depending on your time constraints.

When you are ready to prepare the dish, you need to preheat the oven to 160C (320F). I browned the chicken thighs in the Le Creuset pan with the olive oil (a couple of mins on each side) just to give them a bit of colour. (You can skip this step if you’re pushed for time). You could also brown them in a frying pan if your dish doesn’t go on the stove top.

Then I removed the chicken thighs from the dish, leaving behind the oil. I sliced the red onions into rings and layered them in the bottom of the pan. (If you fried your chicken thighs in a separate pan make sure to drizzle the oil over the onions for added flavour).

Place the chicken thighs on top of the onions pour over the stock and season well with salt and pepper. (I used a bought chicken stock which has no gluten or nasties in it as I didn’t have any homemade, but you could make your own or use a stock cube if you have no problems with them).

I popped the pot into the oven and cooked for 45 mins with the lid on and then took the lid off for another 10 mins to get the top of the chicken crispy and caramelised. Finally, just before serving I sliced the spring onions (scallions) up and sprinkled them over the top as a garnish.

These Sticky Chinese Chicken Thighs served 3 of us, bearing in mind that two of them were hungry guys. I feel like one chicken thigh was enough for me with the Kimchi Fried Cauliflower Rice on the side that I served it with, but you’d have to gauge your audience as to how hungry they might be. I also cooked up some of my Crispy Roasted Kale to go with it, which tastes just like the Crispy Seaweed you get in Chinese Restaurants, without all of the MSG nastiness.

And so how was it? Well it definitely made me realise that I don’t dislike all Chinese flavours. It was salty and sweet, crispy and tender and absolutely delicious. One to choose over the Chinese take-away anyday! I really loved the ginger and honey flavours in it and it’s definitely a flavour combination I’m looking at replicating soon. And the chicken thighs were great, less dry and much tastier than a chicken breast, they really worked well within this dish!

Peel and grate the ginger, peel and crush the garlic cloves and dice up the chilli into small pieces.

Layer the chicken thighs in a dish and add the garlic, chilli and ginger.

Drizzle over the tamari (or coconut aminos) and honey.

Massage all ingredients into the chicken thighs and leave in the refrigerator to marinate for a few hours (longer or overnight is better!)

Cooking the dish

Preheat the oven to 160C (320F).

Heat the olive oil in a pan (I used the same one I would be cooking the dish in) and brown the chicken thighs for a couple of minutes on each side to colour them. (You can skip this step if you are in a hurry).

Remove the chicken thighs from the pan. Peel and slice the red onions and layer in the bottom of the pan.

Place the chicken thighs on top of the onions and add the stock.

Season well, add the lid and cook for 45 minutes.

Remove the lid and cook for a further 10 minutes to brown the top

Slice up the spring onions (scallions) and sprinkle over the top as a garnish before serving.

Emma, all of your recipes are so incredibly delicious! I am so excited about trying these savory sticky Chinese chicken thighs. I can almost taste the fabulous flavors just by looking at your beautiful food photography.

Microwave cooking and nutrition

Are microwaves bad for your health? Almost every American house has a microwave. The convenience they offer is undeniable. However, despite the widespread use of microwave ovens and excellent safety recordings, some people suspect that cooking microwaved food makes it somewhat less healthy by removing foods from eating. Do you cook with microwave? Are microwave foods healthy?

How does microwave cooking work?

Understanding how microwave ovens work can help clarify the answers to these general questions. Microwave ovens cook food similar to radio waves but using shorter energy waves. These waves are highly selective, mainly affecting water and other electrically asymmetrical molecules - one end is positively charged and the other is negatively charged. Microwave ovens cause these molecules to vibrate and rapidly generate thermal (heat) energy.

Are microwaves safe to cook?

Some foods, when they are exposed to heat, from a microwave oven or a normal oven, are broken down. Vitamin C is perhaps the most clear example. However, since microwave cooking times are shorter, cooking with microwave does a better job of preserving vitamin C and other nutrients that are decomposed when heated.

When going to the vegetables, cooking in water takes some of the nutritional values ??because the nutrients flow into the cooking water. For example, boiled broccoli loses glycosinolate, a sulfur-containing compound that can give vegetables the ability to fight against cancer (and many find it distinctive and some find it disgusting). Steaming vegetables - even steaming microwave - is it better? In some ways, yes. For example, steamed broccoli holds more glucosinolate than boiled or fried broccoli.

Are microwaves bad for your health?

The method of cooking, which keeps the nutrients in the best way, is a method that quickly heats, warms food and uses as little liquid as possible. The microwave meets these criteria. Using the microwave with a small amount of water evaporates food from the inside out. It contains more vitamins and minerals than almost all other cooking methods and shows that microwave foods can be really healthy.

But let's not get lost in details. Vegetables are good for you in any way you prepare, and most of us don't eat enough. Is the microwave oven good or bad? Microwave is an engineering wonder, a miracle of convenience - and sometimes advantageous in feeding.

Learn more about safe microwave cooking. See. "Microwave food in plastic: Is it dangerous or not?"

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