Black-Skinned Chicken Slow-Cooked in Coconut Sauce Recipe

Name: Black-Skinned Chicken Slow-Cooked in Coconut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1 1/2 -pound black-skinned chicken, head and feet discarded, cleaned, rinsed and quartered; 4 cups light chicken stock; 1 cup Chinese rice wine; 1 inch-long piece of ginger, peeled and sliced; 1 small onion, peeled and quartered; 2 garlic cloves, peeled and smashed; 1 teaspoon Chinese five-spice powder; Salt and freshly ground black pepper; 1 teaspoon vegetable oil; 1 teaspoon minced ginger; 1 teaspoon minced garlic; 1 tablespoon Thai red curry paste; 1 tablespoon tomato paste; 1 13 1/2-ounce can coconut milk; 1 zucchini, trimmed, peeled, and cut into long julienne; 1 tablespoon fresh lime juice; 1/4 cup chopped fresh basil leaves

Servings: persons

1 1 1/2 -pound black-skinned chicken, head and feet discarded, cleaned, rinsed and quartered
4 cups light chicken stock
1 cup Chinese rice wine
1 inch-long piece of ginger, peeled and sliced
1 small onion, peeled and quartered
2 garlic cloves, peeled and smashed
1 teaspoon Chinese five-spice powder
Salt and freshly ground black pepper
1 teaspoon vegetable oil
1 teaspoon minced ginger
1 teaspoon minced garlic
1 tablespoon Thai red curry paste
1 tablespoon tomato paste
1 13 1/2-ounce can coconut milk
1 zucchini, trimmed, peeled, and cut into long julienne
1 tablespoon fresh lime juice
1/4 cup chopped fresh basil leaves

1
In a small heavy-bottomed saucepan, combine chicken, stock, wine, ginger, onion, garlic, five-spice powder, and salt and pepper to taste.
2
Bring to a gentle simmer and cook, covered, until chicken is very tender, 1 to 11/2 hours.
3
Remove chicken and set aside.
4
Strain and reserve 1/2 cup of cooking liquid.
5
Place a heavy-bottomed skillet over medium heat, and add oil.
6
When hot, add ginger and garlic and saute until fragrant, about 30 seconds.
7
Stir in curry paste, tomato paste and coconut milk.
8
Add chicken, reserved cooking liquid and a pinch of salt.
9
Cover and bring to a gentle simmer.
10
Add zucchini and simmer just until cooked, 1 to 2 minutes.
11
Stir in lime juice and transfer to a serving dish.
12
Garnish with chopped basil, and serve.

743

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1 1/2 -pound black-skinned chicken, head and feet discarded, cleaned, rinsed and quartered, 4 cups light chicken stock, 1 cup Chinese rice wine, 1 inch-long piece of ginger, peeled and sliced, and more.

Yes, Black-Skinned Chicken Slow-Cooked in Coconut Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black-Skinned Chicken Slow-Cooked in Coconut Sauce

How did you like this recipe?

Frequently Asked Questions