Chinese braised chicken

all details

Ask your butcher or poultry supplier to joint the chicken or use chicken casserole pieces.

Bubbling pot ... Chinese braised chicken.
Photo: Marina Oliphant

Ingredients

  • 2 tbsp plain flour
  • 1 tsp five-spice powder
  • 1 size 16 free-range chicken, jointed
  • 60ml vegetable oil
  • 1 onion, finely chopped
  • 4 garlic cloves, sliced
  • Knob of ginger, peeled and grated
  • 1/2 bunch green onions, finely sliced plus extra for garnish
  • 1 long red chilli, deseeded, finely chopped
  • 2 tbsp brown sugar
  • 3 tbsp Chinese rice wine
  • 1 cinnamon stick
  • 3 tbsp dark soy
  • 500ml chicken stock
  • 2 tbsp hoisin sauce

Method

Mix flour and five spice, then coat chicken pieces. Heat oil in a heavy-based pot and brown chicken in batches. Remove and set aside.

Add onion, garlic, ginger, green onions, chilli and cook for a few minutes. Add chicken and remaining ingredients and bring to boil. Reduce heat, cover with lid and simmer for 40 minutes until chicken is tender.

Garnish with extra green onions and serve with rice.

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  • Main Ingredients - Chicken
  • Cuisine - Chinese

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2 reviews so far

  • Rating: 4.5 out of 5 stars

    I really like this recipe, I've cooked it and had it bookmarked for months. It works equally well with fillets as a whole chicken. Dear reader this is not a review, of the recipe but I hope you can pass this on to someone who cares about fairfax customer experience. It has taken me over 30 minutes to get to the actual recipe now hidden behind panels saying login to review. I have a previous Fairfax login (the email I saved when I created that account says only one account needed for all Fairfax sites!!), it wouldn't work so I updated. Still didn't give me access, so I created a new login. I had been trying to check at home this morning quickly so I could make my shopping list to cook it tonight. It was taking so long, I had to leave and login at work to read the recipe and now cannot check my kitchen for what I need. I AM VERY FRUSTRATED AND CROSS.

    Commenter
    MacJanet
    Location
    Date and time
    January 25, 2013, 9:04AM
  • Rating: 4.5 out of 5 stars

    I love this recipe and make it frequently. I use chicken drumsticks and when they have become tender enough, I remove the chicken from the bone, and return it to the sauce. I don't fry it first, I just fry up the onion, garlic, chilli, ginger, then add the flour and cook it to get rid of the raw taste, add the liquid ingredients and give it a stir and then add the drumsticks. I often make this the day before I need it. It freezes really well and is my favourite dish to just pull from the freezer and serve with rice. I also dry-fry some sesame seeds and scatter those and the finely sliced green onions over the dish to serve. Looooove it!

    Commenter
    Hetoldmenottodoit
    Location
    Date and time
    August 29, 2013, 4:02PM

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