Hot braised chicken is a beloved Chinese dish that showcases the flavors of Sichuan cuisine. This technique combines searing and gentle braising to produce incredibly tender and succulent chicken infused with complex flavors. In this complete guide, we’ll dive into everything you need to know about this tantalizing dish.
An Overview of Hot Braised Chicken
Hot braised chicken, known as 水煮鸡 in Chinese is a signature Sichuan preparation where chicken pieces are first seared to develop flavor, then braised in a spiced flavorful liquid until fall-off-the-bone tender.
The “hot” refers to the relatively high braising temperature, not necessarily spice level. However, chili peppers are often used during braising to provide a numbing, tingling heat that is a hallmark of Sichuan cuisine. The result is a dish with layered flavors – the savoriness of searing followed by the penetration of spices, aromatics and sauce during braising.
While originally from Sichuan province, hot braised chicken has become popular across China and beyond. It exemplifies the flavors of Sichuan cuisine – a tantalizing combination of numbing peppercorns, fiery chiles and warming aromatics like ginger and garlic.
Chicken Cuts Best Suited for Braising
Bone-in, skin-on chicken thighs and drumsticks are ideal for hot braised chicken. The skin helps keep the meat moist and lends rich flavor. The bones add gelatin, enhancing the texture of the braising liquid. The fat and connective tissue in dark meat renders down during braising, keeping the meat tender and juicy.
Chicken breasts can also be used but require more care to prevent drying out They have less natural fat and connective tissue Cutting breasts into chunks provides more surface area for the braising liquid to permeate and tenderize the meat,
Elements of a Hot Braised Chicken Recipe
Aromatics
Aromatic vegetables like onion, garlic, ginger and scallions are sautéed to start building flavor. They perfume the braising liquid, adding subtle sweetness and pungency.
Braising Liquid
The braising liquid forms the backbone of flavor. Common components include:
- Broth: Chicken, beef or vegetable
- Wine: Rice wine, sherry or Shaoxing wine
- Soy sauce: For savory umami flavor
- Vinegar: Black, rice or chinkiang to balance flavors
- Spices: Sichuan peppercorns, dried chilies, cinnamon, star anise
Sweeteners
A touch of sugar, honey or molasses balances the savoriness and adds glossy sheen.
Umami Boosters
Ingredients like fermented black beans, oyster sauce and dried shiitake mushrooms amplify the savory flavors.
Aromatic Garnishes
Chopped scallions, cilantro and toasted sesame seeds add freshness, aroma and textural contrast.
Step-By-Step Cooking Process
Sear the Chicken
Searing develops the Maillard reaction – browning results in hundreds of complex, savory flavor compounds. Sear over high heat, skin-side down first.
Sauté Aromatics
Once chicken is removed, sauté the aromatics like garlic, ginger and onions until fragrant and softened. This adds another layer of flavor.
Simmer the Braising Liquid
Add the braising liquid components and spices and bring to a simmer. This fully incorporates flavors.
Braise the Chicken
Return seared chicken pieces to the pot, nestled in the braising liquid. Partially cover and gently simmer until fork tender.
Reduce and Thicken (Optional)
For a sauce-like finish, remove chicken and reduce braising liquid until desired consistency. Thicken with cornstarch slurry if needed.
Finish with Garnishes
Chopped scallions, cilantro and sesame seeds add freshness, aroma and textural contrast.
Serving Suggestions
Hot braised chicken is excellent served over steamed rice, which soaks up the flavorful braising liquid. Noodles like lo mein or rice vermicelli are also perfect pairings and can be tossed right in the sauce. Mashed or roasted potatoes work nicely to mop up the braising sauce.
For a complete meal, serve it with simply steamed or stir-fried vegetables on the side. Broccoli, bok choy, green beans and asparagus all make great accompaniments.
Storage and Leftovers
Hot braised chicken keeps well refrigerated for 3-4 days. The flavors continue to develop, making leftovers even tastier. Shred and add to fried rice, sandwiches, tacos or lettuce wraps for easy meals.
The concentrated braising liquid makes a superb base for sauces and glazes. Reduce further to use as a flavor booster in stir fries, marinades or salad dressings.
Common Questions
What if the braising liquid reduces too quickly?
Lower heat to gentle simmer. Add more liquid if needed. Partially cover pot to retain moisture.
How do I get crispy skin?
Pat chicken dry before searing. Remove from braising liquid and broil before serving.
Can I use a pressure cooker?
Yes. Sear chicken first, then pressure cook 15-20 mins. Allow natural release.
What vegetables work in the braise?
Root veggies like carrot, potato, parsnip. Quicker cooking veggies like mushrooms in the end.
Can I make it ahead?
Absolutely. Fully cool in braising liquid before refrigerating up to 4 days.
World of Flavor Variations
Hot braised chicken adapts beautifully across cuisines:
-
Coq au Vin: French style with red wine, mushrooms, bacon
-
Chicken Adobo: Filipino version with vinegar and soy
-
Jerk Chicken: Caribbean inspiration with warm spices
-
Chicken Tikka Masala: Indian flavors of yogurt, tomatoes, spices
-
Dakdoritang: Korean braised chicken with potatoes
The basic technique remains the same while the ingredients change, allowing you to put your own spin on this fall-off-the-bone delicious dish.
Joyce’s Tips For Making the Best Braised Chicken with Mushrooms
- Dark Meat vs White Meat: For this Chinese braised chicken recipe, its best to use bone-in, dark-meat chicken like drums, wings, and thighs. Dark meat stays tender and juicy during the braising process whereas white meat, such as breast will almost always create a dry dish.
- Bone-In vs Boneless: The bone-in chicken adds extra flavor to the dish, but the bone also adds a natural gelatin to the sauce as well, which creates a syrupy, silkier sauce. An extra bonus is, bone-in chicken is also usually more inexpensive as well!
- White Wine and Beer Suggestions: Since chicken is a delicate meat, and we wont be braising it a long period of time. If youre using wine, any type will work but I like to use Sauvignon Blanc because of its dryness, which makes it slightly tart and helps cut the heaviness of this dish. If youre using beer, I highly suggest using a light beer. Darker and more flavorful beers will overpower the dish, and the bitterness will also come through in the sauce. Although IPAs (Indian Pale Ales) are not dark beers, please avoid using this beer because its incredibly bitter. I like to use American light beers, blonde lagers and ales, pilsners and wheat beers.
- Clean Mushrooms After Its Soak: I find it easiest to clean shiitake mushrooms after they have been soaked and is soft. Run the mushroom gills under running water and rub it gently to remove any grit.
- Reserve Mushroom Water From Soak: For more extra flavor, you can use the water you used to soak the mushroom in place of the water/stock. Just make sure not to use the water at the bottom of the bowl, because grit and sand may be on the bottom.
- Dry Chicken For Best Browning: Use paper towel to dry your chicken before you brown it. This creates a nicer crust.
- Pot Size Is Important: I like to use a pot big enough to allow me to lay down all the chicken in a single layer. Its important that the pot isnt overly large because you need to submerge the chicken in liquid to braise, and if there is excess space, the braising liquid will not reduce because there is too much of it to evaporate within 20 minutes. (The shown is a 9-inch pot with 4 chicken thighs.)
- Reduce Cooking Time For Boneless Chicken, Drumsticks and Wings: If you use boneless chicken, drumsticks or wings, you will need to reduce the cooking time slightly since they will cook more quickly. I would reduce about 5 minutes from the initial braising time of 20 minutes.
- Dont Over Braise: If you braise the chicken for more than the suggested time, the sauce will reduce and get thicker, but it also means it may also become incredibly salty. Youll know its done, when after you reduce the sauce by simmering without the lid, the sauce becomes a thin syrupy consistency. Always do a taste test to make sure, if it tastes good, youre good to go!
- This Chinese braised chicken recipe is a perfect main dish for a family dinner. Serve the tender, flavorful chicken pieces over a bed of steamed jasmine rice, a simple egg fried rice or sinangag (garlic fried rice). The chickens rich, aromatic flavors will seep into the rice, making it a delicious accompaniment.
- For a traditional Chinese meal, pair this braised chicken with a side of stir-fried vegetables. I like to make it with stir-fried cabbage or honey soy brussels sprouts. The crisp, fresh flavors of the vegetables provide a nice contrast to the tender, savory chicken.
- If youre in the mood for a comforting, noodle-based meal, serve this braised chicken with a bowl of chewy udon noodles, or hakka noodles . The noodles will soak up the rich, flavorful broth, making every bite a treat.
- Spicy: If youre a fan of spicy flavors, this variation is for you. Simply add a teaspoon of crushed red pepper flakes to the braise liquid for an extra twist. The heat from the pepper flakes will complement the rich, savory flavors of the braised chicken, giving the dish a new and exciting twist.
- Sweet and Sour: For those who love a sweet and tangy flavor, this variation is a must-try. Add a tablespoon of rice vinegar or a teaspoon of black Chinese vinegar (Chinkiang vinegar) and a drizzle of honey to the braise liquid. The vinegar will cut through the richness of the chicken, while the honey adds a subtle sweetness that balances the dish perfectly.
- Switch up the Mushrooms: You can also use other Asian mushrooms like straw mushrooms (which come in a can), or white and brown button mushrooms. If you can find fresh shiitake mushrooms, they work even better because theres no soak time and the flavor is more intense.
Chinese Braised Chicken Ingredients
- Chicken: The star of this dish, it can be bone-in or boneless, but dark meat (drums, wings, and thighs) works best for braising, as it becomes incredibly tender and flavorful.
- Shiitake Mushrooms: These add a deep, earthy flavor and a meaty texture to the dish. Alternatively, you can also use other Asian mushrooms like straw mushrooms (from a can) or white and brown button mushrooms as well.
- Wine or Beer: I like to use white wine to give this chicken braise extra flavor. Any kind will work well. Alternatively you can also use a light beers like lagers as well, or if you dont want to use any alcohol, you can use broth instead.
- Oyster Sauce: This sauce gives the braising liquid its sweet umami flavor.
- Soy Sauce: A staple in Chinese cooking, it adds a deep, rich, umami flavor to the dish.
- Star Anise and Bay Leaves: These spices, infuse the dish with a warm, aromatic flavor, especially the star anise, which you should not omit.