Chinese Braised Chicken Recipes

CHINESE BRAISED CHICKEN AND CHESTNUTS

Chinese Braised Chicken and Chestnuts image

From one of my Chinese cookbooks. It's in Chinese, so some measurements are a little general. It's pretty simple, and what can be better than chicken and ginger on a cold day?

Provided by Nolita_Food

Categories Stew

Time 40m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

1/2 chicken, cut into chunks
300 g chestnuts
2 stalks green onions
2 slices ginger (1/4" each)
2 1/2 tablespoons dark soy sauce
1 tablespoon chinese white rice wine
1 teaspoon vegetable oil
1/2 teaspoon salt
1/2 tablespoon sugar
1 cup water

Steps:

Boil chestnuts, remove skins.
Saute onions and ginger in oil, add chicken.
Add soy sauce, salt, sugar, wine and water, braise over medium heat till half done (about 15 minutes).
Add chestnuts, continue to braise until done.

Nutrition Facts : Calories 848.6, Fat 38.8, SaturatedFat 10.6, Cholesterol 172.5, Sodium 2007.1, Carbohydrate 72.1, Fiber 0.6, Sugar 3.9, Protein 47.9

EASY CHINESE SOY-BRAISED CHICKEN

Easy Chinese Soy-Braised Chicken image

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

Ingredients

2 cups soy sauce, more if needed (500 mL)
3 cups water, more if needed (750 mL)
1 piece ginger, peeled and sliced
3 tablespoons sugar (45 mL)
2 teaspoons cinnamon (10 mL)
1 teaspoon star anise (5 mL)
4 pieces chicken thighs (or a combination of the two) or 4 pieces chicken wings (or a combination of the two)
1 scallion, roughly chopped

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

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