There are people who can’t eat pork and haven’t been able to try our popular Hong Shao Rou (Shanghai-style red braised pork belly) recipe. This red braised chicken recipe (hóngshāo jī, 红瀤閡) is for them!
It’s also a great way to cook chicken if you happen to have some chicken thighs in the freezer. I’ll show you how to braise them to a sticky, dark red perfection, with new additions of ginger and scallion—which are both great flavor companions for chicken.
The best part is that this recipe is faster to make than our red braised pork belly because I used chicken thighs that were skinless and boneless. But pork belly takes a long time to braise. I wanted this recipe to be quick and easy, but still full of flavor!
The vibrant red chicken commonly seen in Chinese dishes has sparked curiosity among many food lovers outside of China. Known as “red braised chicken” or “hongshao chicken” this unique ingredient is a hallmark of several Chinese regional cuisines. In this article we’ll uncover the fascinating history, culinary uses, and cultural significance of the red Chinese chicken.
A Brief History
Chickens have been kept as pets in China for a very long time. The red chicken, in particular, comes from the Jiangsu region in the middle of the Qing dynasty. The creative cooks in this area came up with a way to braise chicken in a mixture of spices that included red yeast rice. This gave the meat a beautiful red color.
This dish became known as “hongshao chicken” and increased in popularity when it was brought to Taiwan by immigrants from Jiangsu. It became a staple at restaurants and roadside stalls, particularly in the city of Taichung. The red braised chicken was also introduced to nearby Hong Kong and became ingrained in the local Cantonese cuisine.
Since then, the red chicken has become a popular dish in Chinese restaurants all over the world. It is now one of the most well-known ingredients in Chinese cooking.
Culinary Uses
In Chinese food, the red chicken is valued for its many uses. The method of braising makes the meat very tender and gives it the sweet-sour flavor of the braising liquid called “hongshao.” The red chicken can be used in a wide range of dishes because it is so flexible.
Some of the most popular culinary uses include:
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Hongshao Chicken: The signature red braised chicken dish. Boneless chicken thighs are braised in a sauce including soy sauce, rice wine, and rock sugar.
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Claypot Chicken Rice: Diced red chicken and rice are cooked together in a claypot, allowing the rice to absorb the chicken flavors.
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Red Chicken Congee: Diced red chicken is simmered with rice to create a hearty chicken porridge.
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Sweet and Sour Chicken: Red chicken is battered, fried, then cooked in a sweet and sour sauce. The red color accentuates the dish.
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Chicken Soup: Red chicken adds rich body and a pop of color to soups.
The red chicken is also great in cold dishes and starters. In general, it adds a burst of flavor and color to any dish it’s in.
Culinary Significance
Beyond its versatility in cooking, the red Chinese chicken holds a deeper culinary significance. The striking crimson color is imbued with symbolic meaning in Chinese culture.
Red is considered an auspicious color representing luck, happiness, and prosperity. It’s particularly associated with celebrations. Serving red chicken is thought to bring good fortune and joy to a meal.
The red color also represents the culinary spirit of innovation and creativity valued in Chinese cooking. The development of the braising technique specifically to produce a red chicken is an example of the ingenuity distinguishing Chinese cuisine.
Lastly, as a beloved ingredient across regional styles, the red chicken embodies China’s culinary diversity. It has seamlessly integrated into Cantonese, Sichuan, Taiwanese, and other Chinese cuisines since its creation.
Preparing Red Chicken at Home
While traditionally time-consuming to prepare, red braised chicken can be made relatively easily at home with a few tips:
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Use bone-in chicken thighs for maximum flavor and that signature crimson shade permeating the meat. Boneless skinless thighs also work well.
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Find red yeast rice at an Asian specialty market. It provides both color and umami depth. Substitute with normal rice wine if needed.
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Use a wok or dutch oven to evenly braise the chicken and reduce the braising liquid into a sauce.
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Simmer slowly over low heat and resist the urge to stir constantly. This allows the chicken to braise gently.
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Reduce the sauce until thickened at the end to maximize that rich umami flavor.
With the right ingredients and technique, you can recreate the quintessential red braised chicken at home. Serve it over rice or noodles, or add it to congee, claypot rice, or stir-fries.
With its stunning red color and adaptable flavor, the red Chinese chicken has become a star ingredient in diverse Chinese regional cuisines. Its symbolic culinary significance and legendary origin story in Jiangsu province have cemented its status as a fixture in Chinese cooking. While preparing authentic red braised chicken requires time and skill, the basic version can be achieved in any home kitchen. This unique ingredient introduces excitement and vibrancy to any dish.
What Does “Red Braised” Mean?
“Red braising” or “red cooking” refers to the Chinese technique of braising ingredients in a mixture of Shaoxing wine, dark soy sauce, light soy sauce, sugar, and water. The result is a deep amber-colored (or reddish) sauce.
You don’t necessarily have to red cook meat. You can also make red braised fish or red braised bamboo shoots, for instance.
Tips to Successfully Substitute Chicken for Pork
A lot of you have asked how to change our braised pork belly recipe to use chicken instead, so this is finally it!
Chicken cooks differently than pork. It doesn’t have as much fat, so you’ll need to help it stay moist. We do that by marinating it in cornstarch and oil (a simpler version of our velveting technique).
While cooking, be sure not to over-sear the chicken, or it will become tough. (Yes, even though it’s dark meat!).
I chose chicken thighs that were boneless and skinless, but you could use chicken thighs with skin on them to make the pork belly skin shine like in a traditional Hong Shao Rou. You’ll likely have to buy them on the bone (very few butchers sell boned skin-on chicken thighs), but don’t worry. Sarah has a post on how to de-bone chicken thighs, with a video!.
At the end of the cooking time, it is important to reduce the sauce for a more concentrated flavor. Use the highest heat level, and don’t waste the heat that accumulates around the upper half of the wok—stir with a wide range, so the sauce reduces quickly. If you do it right, it shouldn’t take longer than a few minutes.
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FAQ
What is a good name for a red chicken?
Chili – A spicy and flavorful name for a red chicken. Names of Chicken Breeds with Meanings: Brahma – A breed of chicken that is known for its large size and hardiness. Australorp – A breed of chicken that is a good egg layer and has a calm temperament. Jersey Giant – A breed of chicken that is known for its large size and good meat production.
What is fried chicken called in Chinese?
The dish consists of small chunks of fried chicken breast meat covered in a crispy batter coating. What is Chinese chicken called? General Tso’s chicken (Chinese: 左宗棠雞, pronounced [tswò]), also called General Tao’s chicken or General Tsao’s chicken is a sweet and spicy deep-fried chicken dish that is served in North American Chinese restaurants.
What is Chinese jade red chicken?
The chicken breast and thighs are boneless and skinless. They are cut into bite-sized pieces, dredged, and then fried until they are golden brown. The Jade Red Sauce is divine but requires some work (well worth it). It is sweet from ketchup and powdered sugar, spicy from garlic and chili pepper, and sour from the vinegar in ketchup.
What does red chicken taste like?
This bright red chicken’s color is matched by its bold flavors. It is a mix of sweet and savory with a lovely mix of spices. It is sticky and delicious. The chicken marinates for several days giving the flavor a chance to really soak in. You finish it with a great honey glaze as it cooks giving you that finger licking good shiny finish.
How do you make fried chicken red sauce?
To make your homemade jade red sauce, warm a skillet or wok. Place the garlic-chili oil into the hot pan with green onion. Next, add the ketchup and powdered sugar. Add water and cook until thick and glossy. Get ready to salivate at the smell. Remove fried chicken to drain on paper towel. Toss fried chicken with the red sauce to coat.
What is the red chicken in Chinese food?
The red chicken in Chinese food is often Char Siu Chicken, a type of barbecued chicken that gets its distinctive red color from a marinade containing ingredients like fermented red bean curd, sugar, and red food coloring on TikTok. It can also refer to Red Braised Chicken, where the red color comes from dark soy sauce and sugar.
What is the red meat in Chinese food called?
The most common “red meat” in Chinese cuisine, particularly when referring to barbecued or roasted meat, is char siu, which is a type of Cantonese barbecued pork. The traditional ingredient red yeast rice gives it its red color, but red food coloring is also sometimes used.
What is the difference between General Tso and orange chicken?
Popular Chinese-American dishes Orange chicken and General Tso’s chicken have some things in common, but their flavors and where they come from are very different.
What is the red chicken on a stick at Chinese restaurants?
Teriyaki Chicken on a Stick are brown or red colored chicken thighs found in Chinese-American restaurants and takeout. The chicken is marinaded overnight in a special blend of spices and sauces then oven baked, after which they are then fried.