Beer Braised Chicken
Tender chicken chunks braised in amber beer with a caramelized sugar glaze and aromatic aromatics.
Story
This rustic dish relies on the unique properties of beer to tenderize the meat and infuse it with a malty depth. By caramelizing sugar first, you achieve a rich red glaze that clings to every bite. Remember, the beer provides all the liquid needed—no water is added.
Ingredients
Chicken wings or chunks
1 kg
Beer
2 bottles (approx. 700ml)
Sugar
2 tbsp
Soy sauce
2 tbsp
Garlic
1 head, cloves smashed
Ginger
1 large slice, smashed
Cooking oil
2 tbsp
Instructions
1
Caramelize the Sugar
Heat oil in a wok or deep pan. Add the sugar and keep the heat low. Stir gently until the sugar melts and turns a golden amber color. Be careful not to burn it.
2
Sear the Chicken
Add the chicken pieces to the caramelized sugar. Turn up the heat slightly and stir-fry for about 2 minutes to coat the chicken and seal in the juices.
3
Add Aromatics and Sauce
Pour in the soy sauce, then add the smashed garlic and ginger. Toss everything together to combine the flavors.
4
Braise in Beer
Pour in the two bottles of beer. Do not add any water. Bring the mixture to a boil over high heat.
5
Simmer to Perfection
Reduce the heat to medium and let it simmer uncovered. Skim off any foam that rises to the top. Cook until the sauce reduces and thickens, and the chicken is tender.
