Red Braised Chicken
- John Amundson
- Jan 24, 2018
- 2 min read
My girlfriend often tells me that mistakes or lack of ingredients is how new dishes can be made. Well, she's right. This was originally going to be a post about red braised pork belly, but I didn't have pork belly. I did have chicken thighs though.
I also didn't have rice wine, one of the key ingredients. Usually you can substitute dry sherry or cooking sherry but my mom just had cream sherry, which is much sweeter, left over from making Beef Wellington. I had to make due with what I had and oh man am I glad I did. The sweet, woody scent of the sherry is a perfect compliment to the chicken.
This dish came to be because I was missing most of the key ingredients and the result is one of the best chicken dishes I've ever eaten. This makes enough for two people. Serve with white or brown rice.
You'll need:
1 lbs boneless skinless chicken thighs 1 tbsp cooking oil 2 tbsp brown sugar 1/4 cup cream sherry
1 tbsp light soy sauce 1/2 tbsp dark soy sauce
1 tsp sherry vinegar 2 cups water 1 3" cinnamon stick 1 bay leaf 5 cloves 1 black cardamom pod, lightly crushed
Chop the chicken thighs into cubes and add put it in a large wok along with the cooking oil
stir fry the chicken on high heat until it is completely opaque.
Add the brown sugar and coat the chicken in it, then add the sherry, light soy sauce, dark soy sauce, water, and spices.
Cover the wok and cook until the chicken is tender and cooked through, about 30 minutes.
After 30 minutes, check to see if the chicken is ready. If it is, remove the spices and turn the heat up to high to reduce the sauce.
in the end it should be reduced to nothing but a glaze coating each piece of chicken. Transfer to a bowl and serve over rice.
You can red braise pretty much any meat, from fish to pork to beef. I did this originally with pork belly and it came out delicious.
Like glossy nuggets of heaven. The photograph at the very top is of my pork belly production. I'll post the recipe sometime in the future.
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