Asian

Red Braised Chicken

Name: Red Braised Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 2 pounds boneless, skinless chicken thighs (or boneless, skin-on chicken thighs); 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 slices ginger; 1/4 cup Shaoxing wine; 2 tablespoons light soy sauce; 2 teaspoons dark soy sauce; 2 scallions (cut into 2-inch/5cm pieces)

6 servings

porcijos

10 minutes

aktyvus laikas

30 minutes

bendras laikas

Pradėti Gaminti

Ingredientai

2 pounds boneless, skinless chicken thighs (or boneless, skin-on chicken thighs)

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 slices ginger

1/4 cup Shaoxing wine

2 tablespoons light soy sauce

2 teaspoons dark soy sauce

2 scallions (cut into 2-inch/5cm pieces)

Nurodymai

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!

Mityba

Porcijos Dydis

Kalorijos

304 kcal

Bendras Riebalų Kiekis

16 g

Sočiųjų Riebalų Kiekis

2 g

Nesotieji Riebalai

12 g

Transriebalai

1 g

Cholesterolis

144 mg

Natris

585 mg

Bendri Angliavandeniai

7 g

Maistinė Skaidula

1 g

Bendras Cukraus Kiekis

4 g

Baltymai

30 g