One Pot Braised Chinese Soy Sauce Chicken Recipes

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ONE-POT BRAISED CHICKEN WITH COCONUT MILK, TOMATO AND GINGER



One-Pot Braised Chicken With Coconut Milk, Tomato and Ginger image

Bone-in chicken thighs are a favorite go-to for weeknight meals, as they cook relatively quickly, are versatile and impart a lot of flavor in a short amount of time. Here, they are browned, then braised in a fragrant tomato-coconut broth flecked with ginger, garlic, cumin and cinnamon. The result is a rich, stew-like dish, which works nicely served over white rice. By cooking the rice as the chicken finishes braising, you can get everything on the table at the same time. A good squeeze of lime is not required, but it does give the dish a bright finish. Serve any remaining sauce at the table, with crusty bread for sopping.

Provided by Colu Henry

Categories     dinner, weeknight, poultry, main course

Time 40m

Yield 4 servings

Number Of Ingredients 14

1 1/2 to 2 pounds bone-in, skin-on chicken thighs, at room temperature
Kosher salt and black pepper
2 tablespoons grapeseed or canola oil
1 medium red onion, thinly sliced
3 garlic cloves, finely chopped
1 (2-inch) piece fresh ginger, peeled and finely chopped
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon red-pepper flakes
1 (14-ounce) can cherry or diced tomatoes with their juices
1 (13-ounce) can full-fat coconut milk
Steamed white rice, for serving (optional)
3 tablespoons roughly chopped cilantro
1 lime, quartered, for serving (optional)

Steps:

  • Pat chicken thighs dry and season with salt and pepper. In a deep 12-inch skillet, heat the oil over medium-high. When the oil shimmers, add the chicken thighs, skin-side down, and cook, undisturbed, until nicely browned, 5 to 6 minutes. Flip and brown the other side, 4 to 5 minutes more. Transfer to a plate and set aside.
  • Turn heat to medium-low, add the onion and cook until softened, 2 to 3 minutes. Add the garlic, ginger, cumin, cinnamon and red-pepper flakes, and cook until the garlic and the spices are fragrant, about 1 minute. Season with salt.
  • Add the tomatoes with their juices and the coconut milk, and stir until combined, scraping up any brown bits that have formed at the bottom of the pan. Nestle the chicken back into the skillet along with any juices that have accumulated. Simmer, uncovered, until the chicken is cooked through and the sauce has thickened slightly, 15 to 20 minutes. Season to taste with salt and pepper.
  • Divide the rice, if using, among bowls and plate the chicken on top, spooning additional sauce over it. Scatter with cilantro and a squeeze of lime, if you like.

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

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

SOY BRAISED CHICKEN



Soy Braised Chicken image

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

3 pounds bone-in chicken pieces
1 tablespoon roasted and ground Szechwan peppercorns
1 teaspoon chili oil
2 tablespoons minced fresh ginger root
3 cloves garlic, minced
5 tablespoons soy sauce
3 tablespoons sake
1 tablespoon brown sugar
2 teaspoons salt
2 tablespoons white sugar
vegetable oil for frying
2 ½ cups chicken broth
4 leaves leaf lettuce
3 green onions, chopped

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

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