Hot Braised Chicken
Enjoy the deliciousness of hot braised chicken wings with this easy-to-follow recipe! This classic Chinese dish is prepared in a pressure cooker to retain all the flavors and nutrients, making it an incredibly tasty meal.
Equipment
- 1 Oven
Ingredients
- 1 kg mid joint wings
- 2 tablespoons vegetable oil
- 3 tablespoons light soy sauce
- 2 tablespoons Shao Xing wine or huang jiu
- 2 tablespoons dark soy sauce (thick caramel type, sweet not salty)
- 1/2 teaspoon sugar
- 12 cloves, minced or sliced garlic
- 2 inch piece, peeled and sliced ginger
- 1 bunch sweet Thai basil leaves
Instructions
- In a large bowl, combine the chicken wings, sesame oil, light soy sauce, Shao Xing wine or huang jiu, dark soy sauce, sugar, garlic and ginger. Mix together with your hands to combine the ingredients.
- Transfer the chicken wings to a pressure cooker and spread them out in an even layer. Lock the lid on the pressure cooker, set it to high pressure and cook for 25 minutes.
- When done cooking, release the steam from the pressure cooker, then open up the lid.
- Add the sweet Thai basil leaves and stir to combine. Serve hot with steamed rice or noodles.
Video
Notes
- Choose the right type of chicken: It’s best to use high-quality, mid joint wings for hot braised chicken wings. The mid joint is where you can find the most tender pieces of meat which are perfect for this dish.
- Marinate the chicken beforehand Marinating the chicken in a mixture of spices and seasonings helps to enhance the flavor of hot braised chicken wings. You can do this at least an hour before cooking, or even overnight for maximum flavor.
- Adjust the spice level to personal preference: Hot braised chicken wings have a hot kick from the addition of Sichuan peppercorns, chili peppers and other spices. You can adjust the spice level to your personal preference by reducing or increasing hot pepper powder.
- Use high-quality ingredients: When making hot braised chicken wings, it’s important to use quality ingredients like dark soy sauce, Shao Xing wine or huang jiu, and fresh herbs such as sweet Thai basil. This will make all the difference in terms of flavor and texture.