Hakka Style Braised Chicken (客家红烧鸡)
客家红烧鸡 (Hakka Style Braised Chicken) is a classic dish from the Hakka cuisine, known for its rich flavors and comforting taste.
Ingredients
- 4 chicken thighs
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 3 slices ginger
- 2 cloves garlic, minced
- 2 green onions, chopped
- 1 cup water
Instructions
- In a bowl, mix together soy sauce, dark soy sauce, oyster sauce, sugar, and sesame oil.
- Heat a pan over medium heat and add the chicken thighs, skin side down. Cook until the skin is browned and crispy.
- Remove the chicken from the pan and set aside. In the same pan, sauté the ginger, garlic, and green onions until fragrant.
- Return the chicken to the pan and pour in the sauce mixture and water. Bring to a boil, then reduce heat to low and simmer for 45-50 minutes, or until the chicken is tender.
- Serve the Hakka Style Braised Chicken hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Fat
- 15g
- Carbohydrates
- 10g
Supplies
Large pan Bowl Serving plate
Tools
Knife Cutting board Measuring spoons
Serving suggestions
Serving suggestion: Enjoy with a side of steamed vegetables or a fresh salad.
Tips & tricks
Tip: For an extra depth of flavor, marinate the chicken in the sauce mixture for 30 minutes before cooking.
Cost
$10