How to Make Quick Red Braised Chicken Thighs

Hello everybody, it is me, Dave, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Easiest Way to Make Any-night-of-the-week Red Braised Chicken Thighs. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Red Braised Chicken Thighs, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Red Braised Chicken Thighs delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Red Braised Chicken Thighs is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Red Braised Chicken Thighs estimated approx 1 hour.

To begin with this particular recipe, we have to prepare a few ingredients. You can have Red Braised Chicken Thighs using 9 ingredients and 4 steps. Here is how you cook it.

So here I've got an attempt at red braising, a classic method of Chinese cooking. I've done it before with pork and now here's an attempt at chicken. #worldonaplate #mychinese 🇨🇳

Ingredients and spices that need to be Get to make Red Braised Chicken Thighs:

1. 1/2 kg chicken thigh, cut into bite size pieces
2. 4 tbsp sugar
3. 3 slices ginger
4. 1/2 cup shaoxing wine
5. 4 bay leaves
6. 1 cinnamon stick
7. 2 star anise
8. 3 tbsp soy sauce
9. 1/4 tsp dried chilli flakes or 1-2 dried chillies (optional)

Steps to make to make Red Braised Chicken Thighs

1. In a wok or frying pan, heat oil under low heat. Add sugar and stir until it melts, being careful not to burn it.
2. Add chicken and ginger, raising heat to medium, stirring to cover with sugar.
3. 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.
4. Rise heat back to medium and let boil, reducing the sauce to half. Serve over steamed rice.

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