Glazed Braised Chicken Thighs — Dongpo Braised Chicken Thighs
Bone-in chicken thighs slow-braised in Shaoxing wine, dark soy, and rock sugar until deeply glazed and falling off the bone, inspired by the Hangzhou braising tradition.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 2 large bone-in chicken thighs dry with paper towel. Slice ginger into 3 pieces. Tie 2 spring onion stalks in a knot. Measure Shaoxing wine (120ml), dark soy (2 tbsp), light soy (1.5 tbsp), rock sugar (25g), water (150ml), and star anise (1 whole).
Saute
Heat 1 tbsp neutral oil in a saucepan over medium heat. Add rock sugar, stir 2–3 minutes until deep amber caramel forms. Place chicken skin-side down, coat quickly in caramel, 1–2 minutes until lightly sealed.
Build
Pour in Shaoxing wine, both soy sauces, water, ginger, spring onion knot, and star anise. Bring to a boil over high heat, skim foam from surface for 1 minute until liquid is clean.
Braise
Reduce heat to lowest setting, cover with a lid, braise 35–40 minutes turning chicken halfway, until meat is cooked through and tender. Sauce should reduce and glaze.
Glaze
Remove lid, increase heat to medium. Reduce sauce 5–8 minutes turning chicken frequently, until deeply lacquered and glossy. Chicken should be coated evenly in a thick, shiny glaze.
Plate
Discard ginger slices, spring onion knot, and star anise. Serve braised chicken thighs over steamed jasmine rice, spooning the reduced sauce generously over top.
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