Prepare to embark on a culinary journey that will transport you straight to the heart of China with this mouthwatering Red Braised Chicken (Hongshao Ji) recipe! Imagine tender, succulent chicken pieces bathed in a rich, glossy sauce that's simultaneously sweet, savory, and utterly irresistible. This classic Chinese dish is not just a meal; it's an experience that combines centuries-old cooking techniques with bold, complex flavors that will have your family and friends begging for seconds.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 1 whole chicken, cut into pieces
- 3 tablespoons soy sauce
- 2 tablespoons sugar
- 1 tablespoon rice wine
- 2 cloves garlic, minced
- 1 inch ginger, sliced
- 2 cups water
- 2 green onions, chopped
Instructions
- Prepare the chicken by thoroughly washing and patting dry with paper towels. Cut the whole chicken into even-sized pieces, ensuring each piece is roughly 2-3 inches in size.
- In a medium bowl, create the braising sauce by mixing soy sauce, sugar, rice wine, minced garlic, and sliced ginger. Whisk the ingredients until the sugar is completely dissolved.
- Heat a large heavy-bottomed wok or deep skillet over medium-high heat. Add a small amount of oil and allow it to become hot.
- Carefully place chicken pieces into the hot pan, skin-side down. Brown the chicken for 3-4 minutes on each side until a golden caramel color develops, creating a flavorful exterior.
- Pour the prepared braising sauce over the chicken, ensuring each piece is well-coated. Add water to partially cover the chicken pieces.
- Reduce heat to low, cover the pan, and let the chicken simmer slowly for approximately 45-50 minutes. Occasionally turn the chicken to ensure even cooking and sauce distribution.
- Check the chicken's doneness by piercing the thickest part with a knife. The internal temperature should reach 165°F (74°C), and the meat should be tender and easily falling off the bone.
- Remove the lid and increase heat to medium-high to reduce the sauce, creating a thick, glossy coating on the chicken. This should take about 5-7 minutes.
- Garnish with freshly chopped green onions just before serving. Plate the chicken and spoon any remaining reduced sauce over the top.
- Serve hot with steamed white rice, allowing the rich, savory sauce to complement the rice and chicken.
Tips
- Choose the Right Chicken: Use a whole chicken cut into pieces for the most authentic flavor and texture. Fresh, high-quality chicken makes a significant difference.
- Patience is Key: The slow simmering process is crucial for developing deep, rich flavors. Don't rush the cooking time.
- Browning Matters: Take time to properly brown the chicken. This step creates a beautiful caramel color and adds depth to the final dish.
- Sauce Consistency: When reducing the sauce, watch carefully to achieve that perfect glossy coating without burning.
- Temperature Control: Maintain a low, steady heat during simmering to ensure the chicken becomes tender without drying out.
- Fresh Garnish: The chopped green onions aren't just decoration – they add a fresh, sharp contrast to the rich sauce.
- Serve Immediately: This dish is best enjoyed hot, with steamed white rice to soak up the delicious sauce.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
