Chinese Red Cooked Chicken Thighs
Immerse yourself in the bold, aromatic flavors of Chinese Red Cooked Chicken Thighs, a savory braised dish that combines rich soy sauce, fragrant spices, and tender, juicy chicken. This recipe transforms simple bone-in chicken thighs into a masterpiece with a flavorful blend of Shaoxing wine, dark soy sauce, and brown sugar, balanced perfectly by the warm undertones of star anise and cinnamon. Simmered low and slow, the chicken absorbs every essence of the braising liquid, creating a glossy, deeply infused sauce that pairs beautifully with steamed rice. Quick to prepare and irresistibly satisfying, this dish is the perfect choice for a cozy family dinner or an impressive addition to an Asian-inspired feast.
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Recipe Information
Ingredients
- 6 pieces Bone-in chicken thighs
- 0.5 cup Soy sauce
- 2 tablespoons Dark soy sauce
- 0.25 cup Shaoxing wine
- 2 tablespoons Brown sugar
- 3 pieces Star anise
- 1 piece Cinnamon stick
- 4 slices Ginger, sliced
- 4 cloves Garlic cloves, smashed
- 3 stalks Green onions, cut into 2-inch pieces
- 2 cups Water
- 2 tablespoons Vegetable oil
Instructions
Pat the chicken thighs dry with paper towels to ensure they sear properly.
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
Place the chicken thighs skin-side down in the hot oil and sear for 3-4 minutes on each side or until golden brown. Remove and set aside.
In the same pot, add the ginger slices, smashed garlic, and green onions. Stir-fry for 1-2 minutes until aromatic.
Add the soy sauce, dark soy sauce, Shaoxing wine, and brown sugar to the pot, stirring to combine.
Return the chicken thighs to the pot, skin-side up, and pour in the water. The chicken should be partially submerged in the liquid.
Add the star anise and cinnamon stick to the pot, then bring the liquid to a boil.
Reduce the heat to low, cover the pot, and let the chicken simmer gently for 35-40 minutes. Turn the chicken occasionally to ensure even braising.
Remove the lid and let the sauce reduce slightly for an additional 5-10 minutes to thicken and intensify the flavor.
Taste the sauce and adjust seasoning if necessary. Serve the chicken thighs with steamed rice and garnish with additional green onions if desired.
Nutrition Facts
Calories |
447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 1784 mg | 78% | |
| Total Carbohydrate | 14.7 g | 5% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 6.8 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 75 mg | 6% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 576 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
