This recipe for braised Chinese chicken is all about cozy, rich, hearty, and savory flavors. The chicken and shiitake mushrooms are cooked in a flavorful sauce, resulting in tender and juicy meat, making this dish a truly satisfying meal when served with rice or noodles.
You can make this Chinese braised chicken if you want a tasty, easy-to-make chicken dish with a sauce that will blow your mind. The special flavor comes from the braising liquid, which gives the chicken a lot of different, delicious 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 youre looking for a similar Chinese chicken recipe with Asian mushrooms, then you definitely should also check out my Cantonese Steamed Chicken recipe which is made with shiitake mushrooms and Chinese sausage!.
If youre a fan of Chinese chicken dishes, youll love this recipe. Its a unique combination of sweet and savory flavors that sets it apart from other dishes like chicken Manchurian, sweet and sour chicken, and Chinese lemon 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 “hot” refers to the relatively high braising temperature, not necessarily spice level. However, chili peppers are often used during braising to provide a numbing, tingling heat that is a hallmark of Sichuan cuisine. The result is a dish with layered flavors – the savoriness of searing followed by the penetration of spices, aromatics and sauce during braising.
Although it comes from Sichuan province, hot braised chicken is now popular all over China and even outside of China. As an example of Sichuan food, it has a tantalizing mix of spicy peppercorns, smoky chiles, and warming spices like ginger and garlic.
Chicken Cuts Best Suited for Braising
Bone-in, skin-on chicken thighs and drumsticks are ideal for hot braised chicken. The skin helps keep the meat moist and lends rich flavor. The bones add gelatin, enhancing the texture of the braising liquid. The fat and connective tissue in dark meat renders down during braising, keeping the meat tender and juicy.
Chicken breasts can also be used but require more care to prevent drying out They have less natural fat and connective tissue Cutting breasts into chunks provides more surface area for the braising liquid to permeate and tenderize the meat,
Elements of a Hot Braised Chicken Recipe
Aromatics
Aromatic vegetables like onion, garlic, ginger and scallions are sautéed to start building flavor. 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
The Maillard reaction starts when you sear something; browning creates hundreds of complex, savory flavor compounds. Sear over high heat, skin-side down first.
Sauté Aromatics
Once the chicken is out of the pan, sauté the onions, garlic, ginger, and other aromatics until they smell good and get soft. This adds another layer of flavor.
Simmer the Braising Liquid
Bring the braising liquid and spices to a simmer after adding them. 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.