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China · Food

Red Braised Chicken

90 min
550 kcal
4 servings

By eatmundo · August 3, 2026

Red Braised Chicken🇨🇳AI-generated image

Same ingredients, elsewhere in the world

2 matches

Dishes from other countries' kitchens, made from the same core ingredients as Red Braised Chicken. The percentage is the share of ingredients the two recipes have in common.

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A classic home-style dish featuring succulent chicken pieces caramelized in a rich, savory-sweet soy glaze. It is deeply comforting and best served over hot steamed jasmine rice.

According to eatmundo's ingredient comparison, the closest dish to Red Braised Chicken from another cuisine is Korean Braised Pork Belly (South Korea): the two share 57% of their ingredients.

Ingredients

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Adapt this recipe:
4 servings

How to Make It

  • 1

    Clean the chicken thoroughly and chop into 4cm chunks, keeping the bone in for extra flavor.

  • 2

    Blanch the chicken in boiling water for 2 minutes to remove impurities, then drain and pat dry.

  • 3

    Heat 2 tablespoons of oil in a wok over medium heat, add the rock sugar and stir constantly until it melts and turns a deep amber caramel color.

  • 4

    Immediately add the ginger and scallion to the caramel and stir for 30 seconds until fragrant.

  • 5

    Toss the chicken into the wok, stirring vigorously until every piece is evenly coated in the sugar mixture.

  • 6

    Pour in the soy sauce, Shaoxing wine, star anise and 400 ml hot water.

  • 7

    Bring to a simmer, cover, and reduce heat to low, cooking for 35 minutes until the chicken is tender.

  • 8

    Remove the lid, season with 1 tsp salt and turn the heat to high for 10 minutes, stirring often, to reduce the sauce into a glossy, thick glaze.

  • 9

    Check that the sauce clings to the chicken pieces and serve immediately while hot.

Frequently Asked Questions

What is Red Braised Chicken?

Red Braised Chicken is a Chinese dish consisting of whole chicken braised in a sauce of soy sauce, Shaoxing wine, ginger, scallions, star anise, and rock sugar. It is typically served as a main course during family meals and festive gatherings.

Can I use chicken breast?

It is not recommended, as breast meat dries out easily during the long braise. This recipe uses a whole chicken chopped into bone-in pieces; if you prefer a single cut, use bone-in thighs or drumsticks.

Why do I need to blanch the chicken?

Blanching removes the 'scum' and blood proteins, ensuring the final sauce remains clean and clear without a bitter aftertaste.

What is the secret to a good caramelization?

The key is patience; move the rock sugar constantly so it melts into a deep amber caramel without burning black.

How do I know the chicken is done?

The meat should be tender enough to pull away easily from the bone, and the sauce should have reduced to a thick, syrupy consistency.

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