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 thighs from the freezer. With the addition of ginger and scallions—both of which go well with chicken—I’ll show you how to braise them until they are sticky and dark red.
The best part is, this recipe is actually faster to make than our red braised pork belly, because I used boneless skinless chicken thighs. Whereas pork belly takes quite a while to braise, I wanted this recipe to be quick and easy, while still being packed with flavor!
Many food lovers outside of China are interested in the bright red chicken that is often found in Chinese dishes. This special chicken is a key part of many Chinese regional dishes. It is also known as “red braised chicken” or “hongshao chicken.” We’ll talk about the interesting history, culinary uses, and cultural significance of the red Chinese chicken in this article.
A Brief History
While chickens have been domesticated in China for thousands of years, the origins of the red chicken can be traced back to the Jiangsu region during the Qing dynasty in the mid-1800s. The innovative cooks in this area developed a technique of braising chicken in a seasoning blend containing red yeast rice, which imparted a striking crimson hue to the meat.
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 proliferated on menus at Chinese restaurants worldwide It is now one of the most recognizable ingredients in Chinese cooking
Culinary Uses
In Chinese cuisine, the red chicken is valued for its versatility. The braising technique renders the meat exceptionally tender and infuses it with the sweet-savory flavor of the braising liquid known as “hongshao.” This versatility allows the red chicken to be used in a diverse array of dishes.
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: Red chicken is cut up and cooked with rice to make 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 also stands out in cold dishes and appetizers. Overall, it provides a burst of flavor and vibrancy to any dish it’s included 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.
Many people believe that the color red brings luck, happiness, and wealth. It’s particularly associated with celebrations. Red chicken is thought to bring luck and happiness to a meal.
The color red also stands for the innovative and creative spirit that is valued in Chinese cooking. One example of the creativity that sets Chinese food apart is how the braising method was created just to make a red chicken.
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” is a Chinese method of cooking food in a mix 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
Many of you have asked how to adapt our braised pork belly recipe to use chicken, so this recipe has been a long time coming.
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 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 mean Red Braised Chicken. The dark soy sauce and sugar give it its red color.
What is the red meat in Chinese food called?
Most of the time, when Chinese people talk about barbecued or roasted meat, they mean 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?
Orange chicken and General Tso’s chicken, both popular Chinese-American dishes, share similarities but have distinct differences in flavor and origin.
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.
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?
This Chinese Jade Red Chicken is made with boneless skinless chicken breast and thighs, cut into bite-size pieces, dredged, and then fried until crispy. 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.