Categories: Asian
Ingredients
- 1 1/2 cups spiced cane vinegar
- 1 1/2 cups soy sauce
- 3/4 cup brewed coffee
- 1/2 cup packed dark brown sugar
- 2 tbsp. coconut oil
- 8 chicken leg quarters
- 1/3 cup minced shallots
- 1/4 cup minced garlic
- 3 tbsp. black peppercorns
- 6 bay leaves
- 1/2 lb. shiitake mushrooms, stems removed, caps thinly sliced
- 1/2 lb. oyster mushrooms, sliced
- 1 1/2 cups coconut cream
- 2 tbsp. ground turmeric
- 2 green onions, chopped (white and green parts)
- 1 tbsp. coarsely chopped garlic, fried until light brown and crisp
Directions
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Whisk together vinegar, soy sauce, coffee and brown sugar in a bowl until sugar is dissolved.
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Heat coconut oil in a Dutch oven over high heat. Working in batches, add chicken, skin sides down first and cook until golden brown and crispy, about 4 minutes on each side. Transfer to a plate.
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Drain all but 2 tbsp. drippings from Dutch oven and return to heat. Add shallots and garlic; cook, stirring constantly, until shallots are translucent and garlic has browned, about 5 minutes.
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Put peppercorns and bay leaves in a square of cheesecloth tied with kitchen string. Add browned chicken quarters, vinegar mixture, and spice bundle to Dutch oven. Bring to a boil; let boil 1 to 2 minutes. Reduce heat, cover, and simmer 30 minutes. Add shiitake and oyster mushrooms, coconut cream and turmeric. Cover and simmer until chicken is tender, 15-20 minutes more.
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Cut leg quarters in half at joint, or pull meat from bones and shred. Remove spice bundle and skim fat from sauce. Return chicken to sauce. Sprinkle with green onions and fried garlic, and serve with steamed or fried rice.