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Hong Kong Style Braised Chicken
Tender chicken pieces braised in a rich, savory sauce infused with soy sauce, star anise, and other aromatics, resulting in a deeply flavorful and comforting dish.
ð§ ææ
- 600 g Chicken thighs(bone-in, skin-on recommended)
- 120 ml Light soy sauce
- 160 ml Dark soy sauce
- 130 g Rock sugar(or granulated sugar)
- 10 g Ginger(sliced)
- 50 g Spring onions(cut into sections)
- 2 Star anise
- 1 Bay leaf
- 2 tbsp Cooking wine(Shaoxing wine preferred)
- 100 ml Water
- 1 tbsp Oil
ðšâð³ äœãæ¹
- 1
In a pot or wok, heat 1 tbsp of oil over medium heat. Add sliced ginger and spring onion sections, stir-fry until fragrant.
- 2
Add light soy sauce, dark soy sauce, rock sugar, star anise, and bay leaf to the pot. Stir until the sugar dissolves.
- 3
Add the chicken thighs to the pot, skin-side down. Sear for about 5 minutes until lightly browned.
- 4
Flip the chicken pieces. Add the cooking wine and water. Bring the liquid to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until the chicken is cooked through and tender.
- 5
Baste the chicken with the sauce occasionally during cooking. Once cooked, remove the chicken from the pot and let it rest for a few minutes before serving. Spoon the braising sauce over the chicken.
ð¡ ããã®ã³ã
- âUsing bone-in, skin-on chicken thighs yields the most flavorful and tender results.
- âAdjust the amount of sugar and soy sauce to your taste. Different brands of soy sauce can vary in saltiness.
- âFor a richer flavor, you can marinate the chicken in some of the soy sauce mixture for at least 30 minutes before cooking.
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- Add ingredients like shiitake mushrooms, chestnuts, or hard-boiled eggs to braise along with the chicken.
- Serve with steamed rice or noodles to soak up the delicious sauce.