Chicken in Tamari Soy Sauce
A low carb take on the traditional Asian style dish Chicken in Soy Sauce, using gluten free tamari.
Servings 6
Calories 320.5kcal
Ingredients
- 1 whole chicken
- 1/2 cup tamari soy sauce can sub with coconut aminos
- 4 garlic cubes or 4 tsp minced garlic
- 4 ginger cubes or 4 tsp minced ginger
- 4 shallots, cut into large pieces
- 4 tbsp Sukrin Gold
- 2 star anise
- 1 cinnamon quill
- 1/2 cup dry sherry
- 2 cups chicken bone broth
- 2 bunches broccolini, cut into halves
- 200 g mushrooms, sliced
- 3 tsp xanthan gum optional, for thickening sauce
Instructions
- Wash your chicken thoroughly and pat dry with paper towels. Combine all ingredients except chicken and veg in a pot over high heat. Stir until Sukrin Gold is dissolved, bring to the boil and add chicken. Add water until chicken is just covered. Bring to the boil again and reduce to a simmer.
- Cover and cook for 1 hour 15 minutes and add your vegetables in the last 15 minutes of cooking. If you’re using a multicooker (Instant Pot) you can use the sauté function to start your dish off, add your vegetables in with the chicken and then pressure cook for 30 minutes. Or you can slow cook on high for 6 hours.
- Once it’s finished cooking, remove the chicken and cut or pull apart into smaller pieces either on or off the bone. If adding xanthan gum, add in tiny sprinkles bit by bit while whisking continuously until desired consistency is reached. Add back chicken. Serve as is on its own or if you prefer a side, over Cauliflower Rice or with konjac noodles.
Notes
Net Carbs - 6.4g
Our Australian readers can get the Sukrin Gold sweetener from Australia's Sukrin Distributor