BETTER THAN CHINESE TAKEOUT – Braised Chicken Thigh Recipe (Huang Men Ji / 黄焖鸡 )

By Souped Up Recipes · 60 min

Ingredients

Instructions

1. Marinate the chicken pieces with crushed ginger, crushed garlic, salt, soy sauce, dark soy sauce and white pepper. Mix and rest for 20 minutes.
2. Mix the sauce: Huang Dou Jiang, Tian Mian Jiang, Chinese cooking wine and soy sauce. Set aside.
3. Thinly slice the shiitake mushrooms in half, cut the chillies diagonally into 1/3-inch pieces, and cut the onion into big pieces, separating the layers.
4. Heat the wok until smoking hot, add oil and swirl to coat. Spread the chicken in a single layer and fry until well browned, then remove it and leave the oil in the wok.
5. Remove the brown bits from the wok. On low heat, stir the sugar until it turns red.
6. Pour in the sauce and stir over medium heat until the oil separates from the sauce.
7. Add the star anise, cinnamon, bay leaf and black cardamom, stir briefly, then return the chicken and stir until coated in glossy sauce. Add the mushrooms and stir.
8. Pour in 1.5 cups of water and bring to a boil. Taste and adjust the seasoning, then reduce to low and simmer for 20 minutes.
9. After 20 minutes, the sauce should be thick and still plentiful. Add the onions and chillies, toss once and serve.

Summarized from Souped Up Recipes's video. Watch it for the details.

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