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Moa Fa'asaina

Name: Moa Fa'asaina
Prep time: PT20 minutes
Cook time: PT1 hour 15 minutes
Total time: PT1 hour 35 minutes
Yield: 4
Cuisine: Samoa
Ingredients: 1 kg Chicken pieces (bone-in, skin-on (thighs and drumsticks recommended)); 120 ml Soy sauce (dark soy sauce preferred); 60 ml Apple cider vinegar; 1 large Onion (sliced); 4 cloves Garlic (peeled and minced); 1 tablespoon Ginger (fresh, peeled and minced); 240 ml Water (or enough to partially cover chicken); 1 tsp Salt (or to taste); 0.5 tsp Black pepper (freshly ground, or to taste); 2 tablespoons Tapioca starch (mixed with 2 tbsp water for slurry (optional, for thickening sauce)); 2 stalks Green onions (chopped, for garnish); 1 tablespoon Sesame seeds (roasted, for garnish (optional))

Samoan Braised Chicken

Moa Fa'asaina is a popular Samoan dish of chicken braised in a savory sauce of soy sauce, vinegar, and aromatics. While traditionally cooked in an umu (earth oven), this recipe adapts it for a Dutch oven or stovetop, resulting in tender, flavorful chicken often served with coconut rice.

준비 시간20 minutes

조리 시간1 hour 15 minutes

총 시간1 hour 35 minutes

1회 제공량4

난이도Medium

원본· Feb 8

나만의 버전 만들기

👨‍🍳 조리법

1
Pat the chicken pieces dry with paper towels. Season generously with salt and pepper.
💡 전문가 팁: Drying the chicken skin helps it brown better.
2
Heat a tablespoon of oil (if needed, depending on chicken fat) in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the chicken pieces on all sides until golden brown. Remove chicken to a plate.
💡 전문가 팁: Don't overcrowd the pot; brown in batches if necessary.
3
Drain off all but about 1 tablespoon of the rendered chicken fat from the pot. Reduce heat to medium. Add the sliced onions and sauté until softened, about 5-7 minutes.
4
Add the minced garlic and ginger to the pot and cook for another minute until fragrant, scraping up any browned bits from the bottom of the pot.
💡 전문가 팁: Be careful not to burn the garlic.
5
Return the browned chicken pieces to the pot. Add the soy sauce, apple cider vinegar, and water. Bring the liquid to a simmer.
6
Reduce the heat to low, cover the pot tightly, and let the chicken braise for 45-60 minutes, or until the chicken is tender and cooked through.
💡 전문가 팁: Check periodically and add a little more water if the sauce seems to be reducing too quickly.
7
If you prefer a thicker sauce, remove the chicken to a plate. Whisk the tapioca starch with water to create a slurry. Bring the sauce in the pot to a simmer and gradually whisk in the slurry until the sauce thickens to your desired consistency.
8
Return the chicken to the pot to coat with the thickened sauce. Garnish with chopped green onions and roasted sesame seeds before serving.
💡 전문가 팁: This dish is excellent served over coconut rice.

요리 기록 추적

💡 전문가 팁

✓For a richer flavor, use chicken thighs and drumsticks.
✓Adjust the soy sauce and vinegar ratio to your preference.
✓If you don't have a Dutch oven, a large, heavy-bottomed pot with a tight-fitting lid will work.
✓Traditionally cooked in an umu, this dish benefits from slow, moist cooking.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Add sliced carrots or bell peppers during the last 20 minutes of braising.
For a spicier version, add a pinch of red pepper flakes with the garlic and ginger.
Serve with a side of steamed or boiled taro root.