🇨🇳 China · Food
Red Braised Chicken
By eatmundo · August 3, 2026
🇨🇳 CNA 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.
Ingredients
check them off as you prepareHow 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 and sauté the ginger and scallion until fragrant.
- 4
Add the rock sugar to the oil and stir until it melts and turns into a deep amber caramel color.
- 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 enough hot water to just cover the chicken.
- 7
Bring to a simmer, cover, and reduce heat to low, cooking for 35 minutes until the chicken is tender.
- 8
Remove the lid and turn the heat to high for 5 minutes 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
Can I use chicken breast?+
It is not recommended, as breast meat dries out easily during the long braise; bone-in chicken thighs or drumsticks are best.
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 golden syrup 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.
