Braised food

Recipe: Braised Peanut Chicken Drumsticks with Coconut Carolina Rice

“By the time we’re done here,” says chef Edward Lee, “it’s all going to mix and mingle and become a beautiful dish.” The trick to making Lee’s Peanut Braised Chicken with Caroline Coconut Rice – a dish he teaches in his class for YesChef, a subscription-based streaming platform offering cinematic cooking classes taught by world-renowned chefs – involves cooking ingredients one at a time in a pan, allowing each to cook and caramelize before adding the next. “None of this is an exact science,” says Lee. “The joy of this type of cooking is that there really isn’t much you can do wrong.”

To start, Lee sears the chicken drumsticks until their skin is golden brown and the chicken fat is melted in the pan. Once the chicken has given its flavor to the cooking oil, it removes it, giving way to fragrant garlic, shallots and chopped mushrooms. As the shallots and garlic caramelize, Lee uses a wooden spatula to scrape up the caramelized bits of chicken fat before returning the seared chicken to the skillet.

Once the chicken broth, miso paste and peanut butter are added to the pot, Lee says not to worry if the mixture is a bit lumpy — “while it’s simmering, everything will melt together. in others, and that’s the beauty of it. ,” he explains. After adding coconut milk, fish sauce, and soy sauce to the pan, along with an aromatic bay leaf, there’s one crucial ingredient that you can’t substitute at this point. stage: time. As the embers bubble, the taste of each ingredient becomes less distinct as the dish prepares. “Don’t disturb it, let it do its job,” advises Lee .

The rich braised chicken is accompanied by coconut rice. Lee makes his with Carolina Golden Rice: “To me,” he says, “it’s going to have a slightly more nutty flavor than regular old sushi rice.” Lee adds a small pinch of white pepper to the rice and coconut milk, along with a bay leaf. “The idea of ​​being able to flavor the liquid that cooks the rice was such an eye-opener for me,” he says. “We live here in the South. And so why not take this kind of Asian technique, but then combine it with a local ingredient, which is Carolina rice.

Before Lee serves the braised chicken and coconut rice, the bubbling stew gets a splash of bright color from the tender green leaves of the bok choy. When done, the chicken is perfectly tender and the braising liquid soaks up the fragrant rice. When it comes time to set the table and enjoy it, “the meat falls off the bone,” Lee says. “You don’t need a fork.” — Elazar Sontag

Braised Chicken with Peanuts and Coconut Carolina Rice

For 5 people


For the Carolina Gold coconut rice:

1 cup medium-grain rice, preferably Carolina Gold rice
1 cup of water
1 cup organic coconut milk
1 pinch of sugar and more to taste
¼ teaspoon ground white pepper
1 bay leaf

For the tasty Asian peanut butter:

2 cups raw unsalted shelled peanuts (makes about 20 1-tablespoon servings); you can substitute cashews
2 tablespoons sesame oil
3 tablespoons sorghum syrup or honey or molasses
2 pinches of salt plus more to taste
½ teaspoon togarashi spice
Hot water

For the braised chicken drumsticks with peanuts:

¼ cup vegetable oil, such as olive oil
5 chicken drumsticks
2 shallots, diced
2 cloves of garlic, finely chopped
5 ounces shiitake mushrooms, stems removed and coarsely chopped
2 cups of chicken broth
2 tablespoons red miso paste (1 heaping tablespoon)
2 tablespoons homemade peanut butter (1 heaping tablespoon)
1 tablespoon turmeric powder
1 piece (2 inches) ginger, peeled
1 cup organic coconut milk
¼ teaspoon fish sauce
½ teaspoon soy sauce
1 bay leaf
Coriander leaves to garnish
5 leaves of bok choy or cabbage, small and tender


For the Carolina Gold coconut rice:

Step 1: Add 1 cup of medium-grain rice to a bowl, then cover with fresh, cold water to rinse. Swirl the rice in the water to release some of its starch and drain it. Repeat the process until the water runs clear.

2nd step: Move the medium-grain rice to a heavy-bottomed pot. Add water and coconut milk and bring to a boil.

Step 3: Add sugar, white pepper and bay leaf. Mix well to combine and bring to bubbles. Cover with a lid and reduce temperatures to low.

Step 4: Bake 30 to 40 minutes. When the rice is tender and slightly firm, place a spoonful on a serving platter. Use a wooden spoon to scrape the crispy rice from the bottom of the pan and use it as a garnish for the rice. Garnish with a few coriander leaves.

For the tasty Asian peanut butter:

Step 1: Sterilize a jar: Place clean jars right side up in a saucepan. Fill the pot with water until the tops of the pots are covered by 1 inch. Bring the water to a boil before boiling for another 10 minutes. Turn off the heat and leave the jars in the water for an hour. Remove with tongs, drain and store in a clean space or surface.

2nd step: Preheat your oven to 400 degrees.

Step 3: Place the raw peanuts, without the skin, on a pan and dry roast in the oven for 15 to 18 minutes.

Step 4: Load the dry-roasted nuts into a food processor and pulse the nuts until powdery. Run the processor at high speed until they turn into paste.

Step 5: While the processor is still running, drizzle the sesame oil and sorghum syrup mixture until smooth.

Step 6: Sprinkle the salt and togarashi spices over the mixture and cream the buttered peanuts with a few drops of warm water, adding one drop at a time so as not to break the mixture.

Step 7: Transfer the peanut butter to a sterilized jam jar and store in the fridge until needed. Once opened, it can still be stored for 3 to 6 months if stored well in the refrigerator.

For the braised peanut drumsticks:

Step 1: Pour the vegetable oil into a pot or cast iron Dutch oven and place it over medium heat.

2nd step: Wait until the oil is hot, then create an even layer of chicken drumsticks on the bottom. Turn frequently until browned on all sides. Once the chicken is ready, remove from the pan and set aside.

Step 3: Reduce the heat to medium and add the shallots, garlic cloves and shiitake mushrooms to the same skillet. Cook them until tender and fragrant, scraping up the bottom of the pan before flipping the drumsticks.

Step 4: Cover with chicken broth, miso paste, homemade peanut butter and turmeric powder. Grate the ginger directly into the pan and let the mixture simmer.

Step 5: Add the coconut milk, fish sauce, soy sauce, and bay leaf, and stir to combine.

Step 6: Cover cast iron Dutch oven and simmer over medium-low heat for 45 minutes to 1 hour.

Step 7: Add the bok choy leaves or cabbage leaves in the last 2-3 minutes and turn off the heat.

Step 8: Serve each chicken drumstick with its sauce and a leaf of bok choy or cabbage.