Name: Chinese Red-Braised Chicken
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: Serves 4-6
Ingredients: 2.5 lbs (1.2 kg) chicken thighs and drumsticks, bone-in and skin-on; 3 tablespoons vegetable oil; 3 tablespoons granulated sugar; 1/4 cup Shaoxing wine (or dry sherry); 1/3 cup dark soy sauce; 2 tablespoons light soy sauce; 2 cups chicken broth or water; 5 slices fresh ginger, approximately 1/4 inch thick; 6 cloves garlic, lightly smashed; 3 star anise pods; 1 cinnamon stick (approximately 3 inches long); 2 dried bay leaves; 1 teaspoon Sichuan peppercorns (optional); 2 green onions, sliced diagonally for garnish; 2 tablespoons cilantro leaves, roughly chopped for garnish (optional)

Instructions

Prepare the chicken

Pat the chicken pieces dry with paper towels. If the pieces are large, cut them into smaller serving portions. Season lightly with salt. Allow to rest at room temperature for 15 minutes.
Brown the chicken

Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches if necessary, place the chicken pieces skin-side down and cook for 5-6 minutes until the skin is golden brown and crispy. Flip and cook for another 2-3 minutes on the other side. Transfer the browned chicken to a plate.
Caramelize the sugar

Pour off all but 1 tablespoon of oil from the pot. Add the sugar to the pot over medium heat and stir constantly until it melts and turns amber in color, about 3-4 minutes. Be careful not to burn it.
Add aromatics

Quickly add the ginger, garlic, star anise, cinnamon stick, bay leaves, and Sichuan peppercorns (if using) to the caramelized sugar. Stir for 30 seconds until fragrant.
Create the braising liquid

Carefully pour in the Shaoxing wine (the mixture may splatter), stirring to deglaze the pot. Add both dark and light soy sauces and chicken broth or water. Bring the mixture to a simmer.
Braise the chicken

Return the browned chicken to the pot, skin-side up, ensuring the pieces are partially submerged in the liquid. Cover the pot and reduce heat to low. Simmer gently for 45-50 minutes, or until the chicken is very tender and nearly falling off the bone. Occasionally baste the chicken with the braising liquid.
Reduce the sauce

Once the chicken is tender, remove the lid and increase the heat to medium-high. Cook for an additional 10-15 minutes to reduce the sauce until it's thick enough to coat the back of a spoon. Gently turn the chicken occasionally to ensure even glazing.
Serve

Transfer the chicken to a serving plate. Strain the sauce (optional) and pour it over the chicken. Garnish with sliced green onions and chopped cilantro if desired. Serve hot with steamed rice.

Chinese Red-Braised Chicken

Ingredients

Instructions

Nutritional Information