Chicken humba is a dish often served at our family gatherings. It brings back many good memories of my grandmother and this is now my own version, in remembrance of her.
- vegetable oil, for cooking
- 3 chicken thigh cutlets, skin on and bone in
- 50 g roughly chopped garlic
- 4 star anise
- 4 bay leaves
- 2 tbsp coarsely cracked black peppercorns
- 185 ml (¾ cup) dark soy sauce
- 185 ml (¾ cup) coconut vinegar (or white)
- 110 g (½ cup) raw sugar
- jasmine rice, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Heat a small drizzle of oil in a large heavy–based frying pan over high heat. Add the chicken and cook until browned on both sides.
- Add the garlic and stir for 30 seconds or until fragrant. Add all the remaining ingredients and 125 ml (½ cup) water and stir until the sugar has dissolved.
- Bring to the boil, then reduce the heat to very low, cover and simmer for 45–60 minutes or until the chicken is very tender, turning the chicken half-way through. Serve with steamed rice.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.