What is Hong Sue Chicken? A Complete Guide to This Classic Chinese Dish

Hong Sue Chicken, also known as Red Braised Chicken, is a beloved Cantonese dish that has been enjoyed for generations. With its deep, rich flavors and melt-in-your-mouth tender meat, it’s easy to see why this recipe has stood the test of time. In this complete guide, we’ll cover everything you need to know about making authentic Hong Sue Chicken at home.

A Brief History

The origins of Hong Sue Chicken can be traced back centuries in Southern China The name “Hong Sue” translates to “red braised” or “red cooked,” referring to the deep mahogany color that results from braising chicken in a sauce containing soy sauce. This braising technique and the use of soy sauce likely originated in the Southern provinces of China where soy sauce production was prevalent Over time, Cantonese chefs perfected the technique and balance of flavors that define Hong Sue Chicken today. The dish is representative of classic Cantonese cuisine, which emphasizes fresh ingredients, precise cooking techniques, and a harmonious blend of flavors.

Traditional Ingredients

Hong Sue Chicken relies on several key ingredients to achieve its signature flavor profile

• Chicken – Bone-in, skin-on chicken thighs or drumsticks are traditionally used. They hold up well to long braising and lend rich flavor.

• Soy sauce—Dark and light soy sauce are usually both used. Light lends saltiness while dark contributes color and sweetness.

• Shaoxing wine—This Chinese rice wine adds a rich smell and sourness. Dry sherry makes a good substitute.

• Sugar – A touch of sugar balances out the saltiness and rounds out flavors.

• Ginger and garlic – Aromatic backbone that permeates the dish.

• Spices – Star anise and dried tangerine peels provide subtle spice and fragrance.

• Chicken stock – Provides body to the braising liquid.

Step-By-Step Cooking Guide

Follow these simple steps to make restaurant-quality Hong Sue Chicken at home:

1. Season the chicken – Coat chicken pieces with a bit of oil, light soy sauce, Shaoxing wine, white pepper and cornstarch. Let marinate for 30 minutes.

2. For a quick sear, heat oil in a wok over high heat. Quickly sear chicken pieces until lightly browned. This adds flavor and aroma.

3. Sauté aromatics – Add sliced ginger and garlic and sauté briefly until fragrant.

4. Simmer in sauce – Add chicken stock, soy sauce, sugar and spices. Bring to a simmer then add seared chicken.

5. Braise – Turn heat to low, cover and gently braise chicken for 45-60 minutes until extremely tender.

6. Thicken sauce – Remove chicken. Mix cornstarch with water to make a slurry and stir into sauce. Simmer until desired consistency.

7. Finish and serve – Return chicken to sauce to coat. Garnish with scallions and serve with steamed rice.

Handy Tips and Variations

Follow these tips for best results:

• Make sure you use the right cuts of chicken. Thighs and drumsticks are the best. Remove skin if desired.

• Don’t overcrowd wok – Cook chicken in batches to properly sear and prevent steaming.

• Simmer gently – Avoid boiling to keep chicken tender and sauce glossy.

• Cook just until done – Overcooking can make chicken dry and mushy.

• Skim fat from sauce – For lighter sauce, skim accumulated fat from surface while braising.

Some tasty variations to try:

• Add dried mushrooms, bamboo shoots or wood ear mushrooms.

• Use black bean sauce for extra richness.

• Stir in toasted sesame oil just before serving.

• Garnish with cilantro, scallions or chili oil.

• For heat, add dried chilies, chili garlic sauce or Sichuan peppercorns.

• For a vegetarian version, swap in tofu or mushrooms.

Serving Suggestions

Hong Sue Chicken is best enjoyed with:

• Steamed jasmine or white rice to soak up the luscious sauce.

• A simple vegetable side like stir-fried bok choy or sauteed snow peas.

• A fresh green salad or crunchy vegetable pickles.

• An Asian-inspired soup like hot and sour or wonton soup.

For an elegant family-style meal, serve Hong Sue Chicken alongside other Cantonese classics like fried rice, potstickers and steamed fish. Casual weekday dinners call for serving it with a bowl of rice and some stir-fried veggies for a home-cooked, comforting meal.

Frequently Asked Questions

What’s the difference between regular soy sauce and dark soy sauce?

Dark soy sauce is aged longer, resulting in a darker color, thicker texture and slightly sweeter flavor. It adds color to the braise while regular soy mainly provides saltiness.

Can I use chicken breasts instead of thighs?

Chicken thighs are ideal, as they stay juicier during long braising. Breasts can dry out easily. If using breasts, watch the cooking time carefully.

Do I really need Shaoxing wine? What’s a good substitute?

Shaoxing wine adds unique complexity, but it can be replaced with an equal amount of dry sherry or rice vinegar mixed with chicken broth. Avoid regular cooking wine.

Is it necessary to sear the chicken first?

Searing adds deeper flavor as sugars in the skin caramelize. But if you’re short on time, you can skip this step and just simmer the chicken in the sauce.

How can I tell when the chicken is done?

Check for very tender, fall-off-the-bone meat. A meat thermometer should read around 175°F. If simmering gently, it should take 45-60 minutes.

Can I make this dish in a slow cooker or Instant Pot?

Yes, just adjust the cooking liquid and time. Cook on low for 6-8 hours or high pressure for 15-20 minutes followed by natural release.

The Verdict on Hong Sue Chicken

From its rustic origins in Southern China to modern interpretations around the world, Hong Sue Chicken remains a cornerstone of Cantonese home cooking. Mastering this classic recipe requires no special skills, just a few pantry staples and the willingness to let time work its braising magic. The result is a soul-warming dish with fall-off-the-bone chicken napped in a luscious ginger-laced sauce. With its deep flavors and generous portions, Hong Sue Chicken promises to satisfy any craving.