SOY BRAISED CHICKEN
This chicken is infused with a spicy ginger sauce. Any sauce that is leftover can be stored in the refrigerator.
Provided by JOSIE
Categories Meat and Poultry Recipes Chicken
Time 3h55m
Yield 6
Number Of Ingredients 14
Steps:
- In a large bowl, combine the Szechwan peppercorns, chili oil, ginger, garlic, soy sauce, sake and brown sugar. Mix to blend, then add chicken pieces and stir to coat. Cover and refrigerate for 2 to 3 hours to marinate.
- Fill a wok about halfway full of oil for deep-frying. Heat to 365 degrees F (185 degrees C). Reserving marinade, fry chicken a few pieces at a time in the hot oil until golden, 5 to 6 minutes. Remove chicken and set on paper towels to drain.
- Clean out the wok and add reserved marinade. Stir in the chicken broth and bring to a boil. Return chicken pieces to the wok, cover and simmer for about 35 minutes, turning the chicken at least once.
- Remove the chicken and allow to sit for 10 minutes. Cut chicken into 1 inch pieces and arrange on a platter lined with lettuce leaves. Spoon sauce over the chicken and garnish with green onion.
Nutrition Facts : Calories 666.6 calories, Carbohydrate 9.9 g, Cholesterol 97.1 mg, Fat 54.5 g, Fiber 0.7 g, Protein 31.9 g, SaturatedFat 9.6 g, Sodium 1625.1 mg, Sugar 7.2 g
BRAISED CHICKEN IN SOYA SAUCE
This is a very common home-cooked dish for Chinese families. Quite a few types of spices are used in this dish. The aroma created is fantastic. Try it!
Provided by Kim Ong
Categories Lunch/Snacks
Time 1h
Yield 3 serving(s)
Number Of Ingredients 17
Steps:
- Marinate the chicken pieces with ingredient no. (2) to (4) for 30 minutes.
- Heat the oil in a saucepan and fry the onion and garlic till fragrant.
- Add the chicken pieces and fry lightly.
- Put in the ingredient numbers (5) to (16) and simmer till the chicken is cooked and the sauce thickens.
- Add a little more water if necessary as this dish should be quite wet.
- Put in the corriander leaves and stir for a minute.
- Ready for serving.
- Note 1: Do not overcook the meat so as to have a good texture.
- Note 2: If you find that the gravy is too oily, place the cooked dish into the fridge. When the dish is cold, the fats will coagulate as a white layer on top. Remove the layer of fats with a spoon. Reheat the dish and it will be ready for serving.
Nutrition Facts : Calories 199.2, Fat 11.6, SaturatedFat 2.6, Cholesterol 46.2, Sodium 394.6, Carbohydrate 12.8, Fiber 1.9, Sugar 4.4, Protein 11.6
EASY CHINESE SOY-BRAISED CHICKEN
This is a quick Cantonese recipe for succulent, melt-off-the-bone tender chicken from Diana Kuan's excellent blog, "Appetite for China". The liquid should cover at 3/4 of the chicken; if you need more liquid maintain the 2 parts soy sauce to 3 parts water ratio.
Provided by blucoat
Categories Chicken Thigh & Leg
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Begin heating soy sauce and water over medium flame. Add ginger, sugar, cinnamon, and star anise.
- Bring mixture to simmer and add chicken. Reduce heat to very low and cover casserole dish/pot. Make sure heat is as low as can be without turning off; simmering soy sauce can easily become rapidly boiling soy sauce, which can easily become a big mess to clean up.
- Cook chicken for 15 to 20 minutes, depending on the size of the pieces. Cut one open to check for doneness. Ladle chicken from sauce mixture and serve as is. Or if you're handy with a cleaver, chop up those thighs into smaller pieces. Garnish with scallions.
Nutrition Facts : Calories 327.2, Fat 14.6, SaturatedFat 4.2, Cholesterol 79, Sodium 8119.8, Carbohydrate 18.9, Fiber 1.9, Sugar 12, Protein 31.6
KOREAN STYLE BRAISED CHICKEN IN SOY, LEMON, AND GINGER SAUCE RECIPE - (4/5)
Provided by á-25087
Number Of Ingredients 15
Steps:
- Mix soy sauce, wine, oil and ginger. Add 1 teaspoon of sugar if you like sweet flavors. Clean chicken. Remove excess fat and poke a few times with your knife. Place chicken in large Ziploc bag with the soy ginger sauce. Massage chicken in the soy ginger sauce and let it marinate for 2 hours at room temperature. Preheat oven to 350° F. In a heavy pan or Dutch oven large enough to hold all the chicken in a single layer, heat 2 tablespoons extra virgin olive oil over medium high heat. When oil is hot, sear chicken pieces, skin side down for 4 to 5 minutes or more until golden brown. Turn over and brown the other side for another 4 minutes until golden brown. Remove chicken and set aside. With the pan still hot, add onion slices and lemon slices. Cook until onions have wilted and brown bits on bottom of pan have loosened. 5-7 minutes. Turn heat off. Place chicken pieces, skin-side up on top of onion mixture. Pour juice of 1/2 lemon and 1 tablespoon of sake or mirin on top. Transfer pan to oven and bake for 40 - 45 minutes. Serve on top of rice and sprinkle with the green onion.
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