Red Cooked Chicken
Experience the rich, aromatic flavors of Chinese cuisine with this irresistible Red Cooked Chicken recipe, a perfect balance of savory, sweet, and umami. Tender chicken thighs are braised to perfection in a luscious sauce made with dark and light soy sauce, Shaoxing wine, and a hint of sugar, infused with fragrant spices like star anise, cinnamon, ginger, and garlic. This braising technique creates melt-in-your-mouth chicken and a glossy, flavor-packed sauce that’s ideal for spooning over steamed rice. Garnished with scallions for a fresh burst of flavor, this one-pot dish is easy to prepare in under an hour, making it a comforting and satisfying weeknight meal. Perfect for fans of Chinese red-braising, this recipe will transport your taste buds straight to the heart of a traditional Chinese kitchen!
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Recipe Information
Ingredients
- 6 pieces chicken thighs
- 3 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 2 tablespoons sugar
- 2 tablespoons Shaoxing wine (or dry sherry)
- 1 inch knob, sliced ginger
- 4 cloves, smashed garlic
- 2 pieces star anise
- 1 piece (2-inch) cinnamon stick
- 2 stalks, cut into 2-inch segments scallions
- 1.5 cups water
- 2 tablespoons neutral cooking oil
Instructions
Rinse the chicken thighs under cold water and pat dry with paper towels.
Heat the neutral cooking oil in a large, deep skillet or Dutch oven over medium heat.
Add the ginger slices and smashed garlic cloves to the pan. Sauté until aromatic, about 1-2 minutes.
Add the star anise and cinnamon stick to the pan, stirring gently for another minute.
Carefully place the chicken thighs into the pan, skin-side down if using skin-on chicken, and sear until lightly browned, about 3 minutes per side.
Once the chicken is browned, add the dark soy sauce, light soy sauce, sugar, and Shaoxing wine to the pan. Stir gently to coat the chicken evenly.
Pour in the water and bring the mixture to a boil. Reduce the heat to low, cover the pan, and let the chicken simmer for 30 minutes.
After 30 minutes, remove the lid and stir in the scallions. Increase the heat slightly and simmer uncovered for an additional 10-15 minutes, allowing the sauce to reduce and thicken.
Taste the sauce and adjust seasoning with a little more soy sauce or sugar if needed.
Turn off the heat and let the chicken rest in the sauce for 5 minutes before serving. Serve hot over steamed rice or with vegetables.
Nutrition Facts
Calories |
433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 1322 mg | 57% | |
| Total Carbohydrate | 11.2 g | 4% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 6.8 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 454 mg | 10% | |
*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.
