Orange Ginger Braised Chicken
15 g fresh ginger (±2 cm / ±3/4 in. piece)
5 ml oil (±1 tsp)
7 chicken legs, thighs and drumsticks split (±2 kg / ±4 lbs)
Salt and pepper
1 cube chicken bouillon (crumbled)
400 ml orange juice (±1 2/3 cup)
15 ml corn starch (±1 tbsp)
30 ml cold water (±2 tbsp)
Cut ginger into pieces then chop using the
Heat oil in the
Universal Cookware 4L Stockpot
on medium-high heat for 1 min.
Season chicken thighs and drumsticks with salt and pepper.
Add chicken thighs to the Stockpot and sear for approx. 2 min. on each side until golden brown. Remove from Stockpot.
Repeat step 4 with chicken drumsticks. Leave in the Stockpot.
Add chopped ginger and crumbled cube of chicken stock onto the drumsticks. Place the seared chicken thighs on top of the drumsticks and pour orange juice on top.
Reduce to medium-low heat, cover and cook for 40 min.
Mix the corn starch with 30 ml / ±2 tbsp cold water and add into the sauce. Allow to simmer for 2 min. to thicken the sauce.
Serve with rice or fresh noodles.