It's a long time since we had Southern Style Chicken. Clearly in the tent a deep fat fryer wasn't an option. In the hostel we weren't allowed to use one and I killed our old one by accident but that's another story!
We like something a bit different and when I happened across a lump of Ox Cheek for a little over £2 there had to be an Asian recipe in there somewhere….
Ingredients:-
1 Ox Cheek, cubed
3 Cloves of Garlic, minced
A thumb sized piece of fresh Ginger, grated
3 Spring Onions, chopped
1 Red Chilli, de-seeded and thinly sliced
1 Tbsp of seasoned (Salt & Pepper)Plain Flour (Gluten free for us)
1 Tsp of Chinese Five Spice
2 Star Anise
1 Tsp of Brown Sugar
2 Tbsp of Shaoxing Wine
2 Tbsp of Soy Sauce (Gluten Free for us)
1 Tbsp of Oyster Sauce
500ml of Beef Stock
200g of Button Mushrooms
1 Onion, finely diced
Oil to
Method:-
(1) Heat the Oil in a frying pan and add the Onion.
(2) Fry until the Onion has softened.
(3) Add the Garlic, Ginger, Chilli and Spring Onion and fry until fragrant.
(4) Place in a bowl and set aside.
(5) Toss the cubed Ox Cheek in the seasoned Flour.
(6) Add a little more Oil to the pan and fry the Ox Cheek until browned on all sides.
(7) Add the Star Anise, Five Spice and return the Onion mixture back to the pan.
(8) Add the Sugar and stir in.
(9) Add the Shaoxing Wine, stirring to the meat doesn’t stick to the pan.
(10) Add the Soy Sauce, Oyster Sauce and Stock and stir well.
(11) Bring to a simmer and then transfer to a casserole dish with a lid.
(12) Place in a pre-heated oven at 150c for about 3 hours.
(13) An hour before serving and the Button Mushrooms.
This was very hearty meat and very well balanced. We’ll certainly do this again next time Ox Cheek is available.
