Ketumbar Chicken (Braised Chicken with Coriander)

Name: Ketumbar Chicken (Braised Chicken with Coriander)
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 1 ⁄ 4 cup sugar; 2 Tbsp. dark soy sauce; 2 Tbsp. soy sauce; 3 lb. skin-on chicken legs; 3 1 ⁄ 2 Tbsp. whole coriander seeds; 5 large shallots, roughly chopped; 4 cloves garlic, roughly chopped; 1 ⁄ 4 cup peanut oil; Salt; Cooked jasmine rice

Serves
serves 4-6

According to Christopher Tan, the secret to this dish is to toast and grind whole coriander seeds. Like most braises, it is excellent when served the next day.

Ingredients

¹⁄₄ cup sugar
2 Tbsp. dark soy sauce
2 Tbsp. soy sauce
3 lb. skin-on chicken legs
3 ¹⁄₂ Tbsp. whole coriander seeds
5 large shallots, roughly chopped
4 cloves garlic, roughly chopped
¹⁄₄ cup peanut oil
Salt
Cooked jasmine rice

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Instructions

Step 1

Stir together 1 tbsp. sugar and soy sauces in a large bowl. Add chicken and toss to coat. Cover bowl; marinate in refrigerator for at least 1 hour and up to 3.

Step 2

Toast coriander seeds in a large skillet over medium heat until fragrant and a shade darker, 3–4 minutes; let cool. Grind to a powder in a spice grinder; set aside. In a food processor, pulse shallots and garlic into a rough paste.

Step 3

Heat oil in a wok over medium heat. Add shallot–garlic paste; cook, stirring constantly, until fragrant and softened, 6–7 minutes. Add 1 tbsp. sugar and cook for 1 minute more. Add ground coriander; cook, stirring, for 30 seconds. Lift chicken out of marinade; add to wok. (Reserve marinade.) Cook, turning occasionally, for 3–4 minutes. Stir 1 2⁄3 cups water into the reserved marinade; add to wok. Bring to a boil, reduce heat to medium-low, and simmer, partially covered, until chicken is cooked through and sauce has thickened, about 45 minutes.

Step 4

Stir in remaining sugar; add salt to taste. Serve chicken and sauce with rice.

Stir together 1 tbsp. sugar and soy sauces in a large bowl. Add chicken and toss to coat. Cover bowl; marinate in refrigerator for at least 1 hour and up to 3.
Toast coriander seeds in a large skillet over medium heat until fragrant and a shade darker, 3–4 minutes; let cool. Grind to a powder in a spice grinder; set aside. In a food processor, pulse shallots and garlic into a rough paste.
Heat oil in a wok over medium heat. Add shallot–garlic paste; cook, stirring constantly, until fragrant and softened, 6–7 minutes. Add 1 tbsp. sugar and cook for 1 minute more. Add ground coriander; cook, stirring, for 30 seconds. Lift chicken out of marinade; add to wok. (Reserve marinade.) Cook, turning occasionally, for 3–4 minutes. Stir 1 2⁄3 cups water into the reserved marinade; add to wok. Bring to a boil, reduce heat to medium-low, and simmer, partially covered, until chicken is cooked through and sauce has thickened, about 45 minutes.
Stir in remaining sugar; add salt to taste. Serve chicken and sauce with rice.