Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, red braised chicken thighs. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Impress Your Guests With Kraft Canada's Tasty & Easy Recipe Ideas For Every Occasion. Let Our Collection Of Easy & Simple Recipes Guide You In The Kitchen. This easy braised chicken thighs recipe will deliver all the comfort, but with little work!
Red Braised Chicken Thighs is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Red Braised Chicken Thighs is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can have red braised chicken thighs using 9 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Red Braised Chicken Thighs:
- Prepare 1/2 kg chicken thigh, cut into bite size pieces
- Make ready 4 tbsp sugar
- Make ready 3 slices ginger
- Make ready 1/2 cup shaoxing wine
- Get 4 bay leaves
- Prepare 1 cinnamon stick
- Get 2 star anise
- Get 3 tbsp soy sauce
- Make ready 1/4 tsp dried chilli flakes or 1-2 dried chillies (optional)
Meat: You can use a whole chicken, cut into pieces, or bone-in chicken thighs for this recipe. The quick braising is also good for pork cutlets or flank steak. Cooking chicken over liquids this way allows the collagen to break down and flavor the sauce while yielding a tender and moist piece of meat. Red wine complements chicken and the vegetables become your side dish.
Instructions to make Red Braised Chicken Thighs:
- In a wok or frying pan, heat oil under low heat. Add sugar and stir until it melts, being careful not to burn it.
- Add chicken and ginger, raising heat to medium, stirring to cover with sugar.
- Add shaoxing wine, star anise, bay leaves, cinnamon stick, soy sauce, and chilli flakes. Lower heat to medium low and let simmer for 30 minutes, stirring occasionally.
- Rise heat back to medium and let boil, reducing the sauce to half. Serve over steamed rice.
Place raisins in a small bowl; cover with hot water. I substitute a large shallot for the red onion; I find that change softens the flavor to advantage. Both chicken and vegetables should definitely be browned; that will make for a darker, richer gravy. Season the chicken thighs on both sides with the salt and pepper. Heat the oil in a wide, heavy-bottomed pot with a lid over medium heat.
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