Hangzhou Braised Chicken
A classic Hangzhou dish with rich soy aroma, tender chicken, and a thick sauce that perfectly accompanies steamed rice.
Ingredients
9 items- Chicken thighs 500g
- Ginger 1 piece (about 20g)
- Green onions 2
- Shaoxing wine 3 tbsp
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Rock sugar 1 tbsp
- Cooking oil 2 tbsp
- Boiling water 200 ml
Nutrition
Steps （8 steps）
Rinse chicken thighs and pat dry. Slice ginger and cut green onions into sections.
Heat a clay pot over medium heat, add oil, and sauté ginger and green onion for about 1 minute until fragrant.
Turn to high heat, add chicken and stir-fry until surface turns white, about 3 minutes, to seal in juices.
Pour Shaoxing wine along the edge, add light soy sauce, dark soy sauce, and rock sugar. Stir well to coat chicken.
Add boiling water until halfway up chicken, bring to a boil over high heat, about 1 minute.
Reduce to low heat, cover and braise for 18 minutes until chicken is tender and easily pierced with chopsticks.
Uncover, turn to high heat, and stir constantly to reduce the sauce for about 3 minutes until thickened and coats the chicken.
Plate and garnish with chopped green onions. Serve.
Tips
Always braise on low heat; high heat will dry the sauce and toughen the chicken. Stir frequently when reducing to prevent sticking.
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