Garlic and Ginger Braised Chicken
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
55 mins
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Total Time
1 hr 5 mins
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Servings
3
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Calories
605 kcal
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Course
Main Course, Dinner
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Cuisine
Asian
Garlic and Ginger Braised Chicken
Description
Garlic and Ginger Braised Chicken highlights the rich combination of aromatics and a sweet-savory sauce. The recipe begins by searing seasoned chicken leg quarters to create a flavorful crust, followed by sautéing shallots, garlic, and ginger to build depth. Adding chicken stock, soy sauce, and brown sugar creates a braising liquid that gently cooks the chicken in the oven, allowing flavors to meld and the meat to become tender. The finish involves uncovering and flipping the chicken to caramelize the skin further.
The ginger and garlic provide fresh, pungent notes that balance the sweetness of the brown sugar and the salty soy sauce. The braising yields succulent chicken with a glossy sauce that can be spooned over rice. Toasted sesame seeds and fresh green onions add texture and brightness to the final presentation.
This dish works well for a family dinner or meal prep. It pairs well with plain steamed rice or simple grains to highlight the sauce. The recipe notes include helpful advice for making ahead up to two days in advance, with proper storage methods to avoid excessive saltiness. The use of chicken leg quarters or boneless skinless thighs is recommended over breasts to maintain moistness during braising.
Ingredients
- 1 1/2 tablespoons olive oil
- 3 chicken leg quarters any excess skin and fat trimmed
- ¼ cup shallot diced
- 4 minced garlic about 1 1/2 tablespoons, cloves
- 1 tablespoon ginger grated
- 1 cup chicken stock
- 1 cup soy sauce low sodium
- 1/2 cup light brown sugar
- 1/4 teaspoon white pepper optional
- 2 green onion for garnish, thinly sliced
- 2 teaspoons sesame seeds toasted
Instructions
- Preheat oven to 350˚F. Generously season chicken quarters on both sides with salt and pepper.
- Place a Dutch oven over medium-high heat and add oil. Sear skin side down, for 3 to 4 minutes. Flip and sear for an additional 3 to 4 minutes.
- Remove chicken from the pot and set aside.
- Reduce heat to medium and sauté shallots, garlic and ginger for about 2 minutes.
- Add stock and soy sauce to the pot to deglaze and simmer for 2 minutes Stir in sugar and pepper and continue to simmer until sugar dissolves.
- Add chicken back into the Dutch oven, skin side down. cover and place in the oven for about 30 minutes.
- Uncover, flip the chicken legs, and continue to cook in the oven, uncovered, for 15 minutes.
- Remove from oven and top chicken with sesame seeds, green onion and serve with some steamed rice and extra jus on top.
Notes
- Make this dish up to two days ahead using different storage methods: refrigerate the whole pot after cooling for one day, or store chicken and braising liquid separately if storing for two days to prevent excess saltiness.
- Chicken breasts are not recommended as they can dry out during braising; boneless skinless thighs are a good quicker-cooking alternative, adjusting cooking time accordingly.
- Chicken stock adds flavor, but water can be substituted in the braising liquid if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 605 kcal
% Daily Value*
| Calories | 605kcal | 30% |
| Carbohydrates | 47g | 16% |
| Protein | 34g | 68% |
| Fat | 32g | 49% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 142mg | 47% |
| Sodium | 4469mg | 186% |
| Potassium | 686mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 39g | 78% |
| Vitamin A | 194IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 90mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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