Secretary of the Interior

Whenever the temperature drops below 50, I shiver and start making soups and stews to warm my body and soul. What can I say, I am a tropical girl at birth and decades later, I still have not changed my view. When it’s freezing like today, I go in a braising frenzy.

Braising cooks food slowly in different types and small amounts of liquids. It works with all sorts of proteins, especially the tougher cuts of meats. The protein is usually browned first in oil or butter then seasoned, covered, and cooked for a few hours on a stovetop or in the oven. The flavors to use in braised dishes can vary from Latin to European to Asian, making it versatile.

I am fond of this particular mouth-watering dish with the garlic, ginger, and soy-infused aroma permeating the air, beckoning us all to assemble at the dining table. Fall-off-the-bone tender meat awaits!

Braised Soy-Marinated chicken
10-12 large drumsticks with bone in and skin on (or thighs and breasts with ribs)
2 Tablespoons canola oil

1 cup soy sauce

1 cup honey

1/2 cup any rice wine
1 cup water

1 head of garlic, peeled

2-inch ginger piece, peeled and cut in quarters

1 tsp white peppercorns

1-2 green onions, chopped for garnish
Cooked Jasmine rice

Sriracha sauce, optional

Heat a heavy dutch oven or a large saucepan on high until hot. Add oil and wait until hot. Place chicken pieces in pan in a single layer and cook until lightly brown on all sides. Removed and repeat the process if necessary. Put all chicken pieces back inside the pan and add the rest of the ingredients except for green onions, rice, and sriracha sauce. Bring the mixture to a boil and reduce to simmer and cook for one hour or until chicken is tender. It will take longer if using chicken breasts.

Once done, removed from heat and sprinkle with chopped green onions. Serve with jasmine rice. A salad or a vegetable dish completes the meal.

Serving: 4-6