Gluten Friendly*, Dairy, Corn, Soy, Nut*** Free.
This recipe was used by mum for dinner parties and parties in general. It was a big hit, she said. I can taste why. The original was ripped from a December 1977, Family Circle Magazine. The recipe advertising chicken OXO cube. There was no store-bought liquid stock then let alone a gluten free varieties in 1977.
The sauce is magical. I can see it being a mainstay for other meals. Simply cook up extra veggies in the sauce, no meat and serve over rice. For vegetarian option use vegetable stock or chicken style stock (Like Massells) instead.
The recipe is a whopping 11 steps. My motto is keep it simple. Who wants complicated cooking. NOT ME! You'll most likely see shortcuts and potential ways to save time. Next cook, I'll use chicken breast instead after a request from my teen, who's not keen on chicken legs.
Chī jiǎndān de xiànzài
~Eat Simply Now-Kaz
- 8 chicken legs**. (You could use breast, tenderloins or if adventurous even turkey legs.)
- 2 tablespoons of gluten free corn flour or GF all purpose flour. (Original recipe: plain flour)
- 2.5 cups of gluten free chicken stock. (Original: 1 OXO cube and 2 cups of water)
- 2 sticks celery, sliced**
- 1/2-1 red capsicum**
- 1/2-1 green capsicum
- 1 onion, chopped**
- Mushrooms**, sliced thickly or chunky
- Carrot strips (Removed off carrot by peeler. Could Julienne too.)
- 1/2 cup of blanched almonds. ** ( I used flaked almonds but will use whole almonds next time. Cashews, walnuts or yum pine nuts would go nicely too.)
- Pinch or four of dried garlic granules.
- 2 teaspoons of Chinese Five Spice
- Salt and Pepper**
- Heat oven on a moderate temperature. (My mainstay temp for most things is 180-200°C /356-392ºF)
- Throw carrot strips in the bottom of a casserole dish.
- Pepper almonds. Brown in hot oil, drain and set aside. (Flaked almonds burned too easily. I visioned Your Inspirations at Home Asian or Intense Garlic Extra Virgin Oil would pair nicely. You can omit the pepper if desired.)
- To a bowl or dish add flour ,1 teaspoon of Chinese Five Spice, pepper, garlic granules. Mix. Coat chicken on all sides. (Five Spice has a strong flavour and a little bit goes a long way. Whoopsy, I added a lot more flour than this to bowl. I didn't read this bit until after. You could also toss in a ziploc bag)
- Add oil to a frypan, fry chicken on all sides. Remove to casserole dish.
- Fry Onion until transparent.
- Add Celery, capsicum and fry for a further two minutes. (I threw the mushrooms in at this time too, although original has them coming in later)
- Add some more pepper, extra teaspoon or two of Your Inspiration dip mixes, extra pinch of garlic, 1 teaspoon of Chinese Five Spice and remainder of flour. Pour in stock. Cook for five minutes. (I questioned the necessity for adding the stock/stock cube into frypan here. I'll be bunging it all into the casserole dish next time without this step, unless I'm specifically making the sauce only.)
- Pour sauce over and bake in moderate oven for 40-45 minutes. (You can cook longer it a bit longer if desired)
- Once nearly cooked, if sauce isn't as thick as you like. Remove some liquid from casserole into a cup and make a paste with extra cornflour/flour and pour back in, stirring. Cook for a bit longer.
- Taste. Add extra five spice, pepper and/or salt if desired.
- Serve over rice. Sprinkle/add almonds to meal. Pour some extra sauce over the top.