This recipe for braised Chinese chicken is all about cozy, rich, hearty, and savory flavors. The chicken and shiitake mushrooms are cooked in a tasty sauce, which makes the meat tender and juicy. This dish is a complete meal when paired with rice or noodles.
If youre looking for a delicious, easy-to-make chicken recipe with a sauce thats out of this world, then this Chinese braised chicken is your answer. The secret to its delicious flavors lies in the braising liquid, which infuses the chicken with complex, irresistible flavors.
Similar to my Braised Pork Belly recipe, which is braised in beer, this one is made with chicken thighs instead, and takes about half the time, so an amazing alternative for a weeknight dinner.
If you want a similar Chinese chicken recipe with Asian mushrooms, you should also try my Cantonese Steamed Chicken recipe, which is made with Chinese sausage and shiitake mushrooms.
If youre a fan of Chinese chicken dishes, youll love this recipe. The unique mix of sweet and savory tastes makes it stand out from other dishes like Chinese lemon chicken, chicken Manchurian, and sweet and sour chicken.
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 word “hot” refers to the fairly high temperature of the braising, not the amount of spice. But chili peppers are often added to braising to give food the numbing and tingling heat that is typical of Sichuan food. The end result is a dish with many layers of flavor, starting with the saltiness of searing and then moving on to the depths of braising with spices, aromatics, and sauce.
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
Breasts and thighs of chicken with the skin still on are best for hot braised chicken. The meat stays moist and tastes great because of the skin. The bones add gelatin, which makes the braising liquid smoother. When you braise dark meat, the fat and connective tissue break down. This keeps the meat tender and juicy.
Chicken breasts can also be used, but they need more care to keep from drying out because they have less natural fat and connective tissue. Cutting the breasts into chunks makes it easier for the braising liquid to reach all parts of the meat and make it tender.
Elements of a Hot Braised Chicken Recipe
Aromatics
Spices like ginger, onion, garlic, and scallions are added to food by sautéing them. 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:
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Coq au Vin: French style with red wine, mushrooms, bacon
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Chicken Adobo: Filipino version with vinegar and soy
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Jerk Chicken: Caribbean inspiration with warm spices
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Chicken Tikka Masala: Indian flavors of yogurt, tomatoes, spices
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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, it’s best to use dark-meat chicken with the bones still in it, like drumsticks, wings, and thighs. During the braising process, dark meat stays tender and juicy, while white meat, like breast, will almost always make a dry dish.
- Bone-In vs. Boneless: Chicken with the bones adds more flavor to the dish, but the bones also give the sauce natural gelatin, which makes the sauce more syrupy and silky. As an added bonus, chicken with the bones is often cheaper as well!
- White wine and beer suggestions: Since chicken is a soft meat, and we’re not going to be braising it for a long time, If you’re using wine, any kind will do, but I like Sauvignon Blanc because it’s dry, which makes it a little sour and helps this dish not be so heavy. If you use beer, I really think you should use a light beer. Darker and more flavorful beers will make the dish taste too strong, and the bitterness will also show up in the sauce. Indian Pale Ales (IPAs) are not dark beers, but please don’t use this beer because it’s so bitter. American light beers, blonde lagers and ales, pilsners, and wheat beers are some of my favorites.
- Clean Mushrooms After Soaking: I find it easiest to clean shiitake mushrooms that are soft and have been soaked. Running water over the mushroom gills and a light rub will get rid of any grit.
- Keep the water you used to soak the mushrooms. If you want more flavor, you can use that water instead of the stock or water. Just be careful not to use the water at the bowl’s bottom, where grit and sand may be.
- For the best browning, dry your chicken with paper towels before you brown it. This creates a nicer crust.
- What Size Pot Should You Use? I like to use a pot that’s big enough to fit all of the chicken in one layer. Because you need to submerge the chicken in liquid to braise, the pot shouldn’t be too big. If there is too much room, the braising liquid won’t reduce because it has too much to evaporate in 20 minutes. (The shown is a 9-inch pot with 4 chicken thighs. ).
- Cooking Time Lessens for Boneless Chicken, Drumsticks, and Wings: If you use boneless chicken, drumsticks, or wings, you will need to cook them a little less time because they cook faster. I would cut the braising time by about 5 minutes from the original 20 minutes.
- Don’t Braise Too Long: If you braise the chicken for longer than the directions say to, the sauce will thin out and get thicker, but it may also become very salty. You’ll know it’s done when the sauce turns into a thin syrupy consistency after simmering without the lid for a while. Always take a bite to make sure. If it tastes good, it’s good to go.
- This recipe for Chinese braised chicken is a great main dish for a family dinner. The chicken pieces should be served on top of steamed jasmine rice, simple egg fried rice, or sinangag (garlic fried rice). The chicken’s deep, fragrant flavors will seep into the rice, making it a great side dish.
- Spice up your Chinese meal with stir-fried vegetables and this braised chicken. It tastes great with honey soy brussels sprouts or stir-fried cabbage. The vegetables’ crisp, fresh tastes go well with the chicken’s tender, savory meat.
- Serve this braised chicken with a bowl of chewy udon noodles or hakka noodles if you’re in the mood for a soup-like dish with noodles. The noodles will soak up the thick, tasty broth, making each bite a treat.
- Spicy: This version is for you if you like spicy tastes. To give it a little extra kick, just add a teaspoon of crushed red pepper flakes to the braise liquid. When you add the pepper flakes to the braised chicken, they will add heat to the dish and make it taste new and different.
- What is Sweet and Sour? This flavor is a must-try for anyone who likes sweet and sour tastes. Add a little honey and either a tablespoon of rice vinegar or a teaspoon of black Chinese vinegar (Chinkiang vinegar). It will cut through the richness of the chicken, and the honey will add a subtle sweetness that makes the dish just right.
- You can use different kinds of mushrooms. Straw mushrooms (that come in a can) or white and brown button mushrooms are some Asian mushrooms that you can use. If you can find fresh shiitake mushrooms, they taste better and don’t need to be soaked while they cook.
Chinese Braised Chicken Ingredients
- The chicken is the main ingredient in this dish. It can be bone-in or boneless, but dark meat like drumsticks, wings, and thighs tastes best when braised because it gets very tender and flavorful.
- Shaitake Mushrooms: These give the dish a rich, earthy taste and a meaty texture. Other Asian mushrooms, such as straw mushrooms (from a can) or white and brown button mushrooms, can also be used.
- You can use wine or beer. For this chicken braise, I like to use white wine. Any kind will work well. As an alternative, you can use lagers or light beers. If you don’t want to use alcohol, you can use broth instead.
- Oyster sauce: This sauce adds a sweet and savory taste to the braising liquid.
- Soy sauce is an important part of Chinese cooking because it gives food a deep, rich, umami flavor.
- Star Anise and Bay Leaves: These spices, especially the star anise, give the food a warm, rich flavor that you shouldn’t leave out.