Red Braised Chicken
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
304 kcal
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Course
Main Course
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Cuisine
Chinese
Red Braised Chicken
Description
The preparation starts by cutting chicken thighs into sizable chunks and coating them evenly with a mixture of cornstarch and water plus some oil, which helps retain moisture and produce a smooth surface when cooked. The wok is heated properly to allow sugar to melt slowly in oil without burning, creating a caramel base for the sauce.
Chicken pieces are seared without stirring initially to develop a light crust and prevent sticking. Ginger slices add fragrant warmth while Shaoxing wine deglazes, contributing mild acidity and a slightly sweet aroma. The sauce layers include light and dark soy sauces to balance saltiness with deeper color and flavor.
The chicken is cooked until tender with a sauce that is thick, glossy, and savory-sweet, characteristic of red braising. Scallions cut into pieces finish the dish with a fresh green note. This dish pairs well with steamed rice to soak up the sauce.
Ingredients
- 2 pounds chicken thighs or boneless, skin-on chicken thighs, boneless, skinless
- 1 tablespoon cornstarch
- 2 tablespoons water (plus 1 cup, divided)
- 4 tablespoons vegetable oil (divided)
- 25 g rock sugar (or substitute granulated sugar; 25g = 2 tablespoons)
- 3 lices ginger
- 1/4 cup Shaoxing wine
- 2 tablespoons soy sauce light
- 2 teaspoons dark soy sauce
- 2 scallions (cut into 2-inch/5cm pieces)
Instructions
- Cut chicken into large chunks (about 1½ -inch/4cm pieces). Add the cornstarch and 2 tablespoons water. Mix well until the chicken has absorbed the water and is evenly coated in the mixture. Then mix in 1 tablespoon of oil. This step will keep the chicken silky and moist during cooking.
- Preheat the wok until it starts to smoke lightly (this is to prevent sticking). Reduce the heat to low. Wait a minute or so to lower the wok temperature, then add 3 tablespoons of the oil (or three quarters of the total, if you’ve scaled the recipe up/down) to your wok along with the sugar. Let the sugar melt, stirring with your spatula. The rock sugar takes longer to melt than granulated sugar—take care not to let it burn. As you do so, stir the oil evenly around the wok.
- Increase the heat to medium-high, and add the chicken pieces in a single layer. Don’t stir until the chicken pieces are lightly browned (about 1 minute)—this is so the chicken has a chance to sear, and to prevent sticking. Flip the chicken pieces to lightly brown them on the other side—1 minute.
- Reduce the heat to medium. Add the ginger, Shaoxing wine, light soy sauce, dark soy sauce and remaining 1 cup water. Cover and simmer over medium heat for 8-10 minutes.
- If there is still a lot of visible liquid at the end of the cooking time, uncover the wok, turn up the heat, and stir continuously until the liquid reduces to a rich sauce that coats the chicken. This may take 1-2 minutes or a few more, depending on how hot your stove gets and how close your wok is to the heat source. Mix in the chopped scallion and serve!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Calories | 304kcal | 15% |
| Carbohydrates | 7g | 2% |
| Protein | 30g | 60% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 144mg | 48% |
| Sodium | 585mg | 24% |
| Potassium | 405mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 76IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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