Braised Chicken Rice
A comforting one-pot Chinese classic featuring tender chicken pieces, earthy mushrooms, and crisp vegetables simmered in a rich, savory caramel-colored sauce served over fluffy steamed rice.
Story
This beloved Chinese comfort dish gets its name from the distinctive amber color created by caramelizing sugar. The sauce is deeply savory with a hint of sweetness, and the chicken becomes incredibly tender after slow braising.
Ingredients
Chicken thighs, bone-in, cut into large pieces
600g
Shiitake mushrooms, stems removed and sliced
150g
Green bell pepper, seeded and cut into chunks
1 medium
Red bell pepper, seeded and cut into chunks
1 medium
Ginger, peeled and sliced
4-5 slices
Rock sugar or brown sugar
30g
Light soy sauce
3 tablespoons
Dark soy sauce
1 tablespoon
Shaoxing wine or cooking wine
2 tablespoons
Vegetable oil
3 tablespoons
Chicken stock or water
400ml
Salt to taste
as needed
Instructions
1
Prep the ingredients
Cut the chicken thighs into bite-sized pieces, keeping the bone for extra flavor. Slice the mushrooms, cut the bell peppers into large chunks, and slice the ginger. Have all ingredients measured and ready nearby.
2
Blanch the chicken
Place chicken pieces in a pot with enough cold water to cover. Add a few ginger slices and 1 tablespoon of Shaoxing wine. Bring to a rolling boil over high heat, let it bubble for 2-3 minutes. You'll see grayish foam rise to the surface - that's impurities. Drain the chicken and rinse under cool water to remove any residue. Pat completely dry with paper towels.
3
Caramelize the sugar
Heat vegetable oil in a heavy-bottomed pot or Dutch oven over medium-low heat. Add the rock sugar and stir continuously with a wooden spoon. The sugar will gradually melt and turn from pale amber to deep reddish-brown. Watch carefully - it can go from perfect to burnt in seconds. When it reaches a dark amber color with small bubbles, immediately add the chicken pieces and stir quickly to coat.
4
Build the sauce
The chicken should be nicely coated with the caramel color. Add the remaining ginger slices, then pour in the light soy sauce, dark soy sauce, and remaining Shaoxing wine. Stir everything together until the chicken is evenly colored. Pour in the chicken stock - it should come about halfway up the chicken pieces.
5
Braise until tender
Bring the liquid to a gentle simmer, then reduce heat to low. Cover the pot and let it braise for about 20-25 minutes, stirring occasionally. The chicken should be nearly cooked through and the sauce will have thickened slightly.
6
Add vegetables and finish
Add the sliced mushrooms and bell pepper chunks to the pot. Continue cooking uncovered for another 8-10 minutes until the vegetables are tender but still have a slight crunch. The sauce should be glossy and coat a spoon. Taste and adjust seasoning with salt if needed. Serve hot over steamed rice.
