Braised Chicken Thigh
Braised chicken thighs is a well-known dish, featuring tender and flavorful chicken thighs that practically fall off the bone in a single bite, deeply cherished by family members. The savory-sweet sauce, paired with a bowl of rice, is simply irresistible!
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Many people enjoy this braised chicken thigh dish but feel it's too bothersome and time-consuming to prepare, so they give up. However, the process for this dish is actually quite simple: after browning both sides of the chicken thighs until golden, you just need to simmer them with braising soy sauce and other seasonings.
What if you don't have braising soy sauce?
If you don't have braising soy sauce at home, you can use dark soy sauce or regular soy sauce as substitutes.
Dark soy sauce has a similar color and flavor, enhancing the dish's appearance and taste. However, it's important to note that dark soy sauce may be slightly saltier than braising soy sauce, so adjust the amount accordingly and pay attention to the sauce thickening to avoid the chicken thighs becoming too salty or the sauce burning.
When using regular soy sauce as a substitute, it's best to caramelize it to enhance the color of the chicken thighs. Here's how: start by adding a little oil to a pan, then heat it up and add some white sugar. Stir slowly until the sugar turns amber, then you can use it to color the chicken thighs.
With this method, you'll achieve juicy and flavorful chicken thighs that pair perfectly with rice!
Today, I'll teach you how to make this braised chicken thigh dish - it's convenient, quick, and easy to learn. Once you've mastered it, showcase your skills to your family!
INGREDIENTS
MAIN INGREDIENTS
- 1 chicken thigh
ACCESSORIES
- Half a carrot
- Half a green bell pepper
- 1 shiitake mushroom
- Some scallions
- Some ginger
SEASONINGS
- 2 tablespoons braising soy sauce
- 1 tablespoons cooking wine
- Some salt
- Some cooking oil
DIRECTIONS
STEP 1
Rinse the chicken thigh thoroughly, and make shallow diagonal cuts on both sides. Cut the scallions into sections, slice the ginger, green bell pepper, and carrot, and make cross cuts on the shiitake mushroom.
Tips:
Cross cuts on the shiitake mushroom: Use a small knife to make a slit in the center of the mushroom, then make another slit on the opposite side at the same angle, intersecting the first one. Remove the sliced mushroom strips and repeat the process. Cut the mushroom's center into a cross shape.
STEP 2
Heat the pan and add cooking oil. Fry the chicken thigh over low heat until both sides turn golden brown.
STEP 3
Add 1 tablespoon of cooking wine to help remove any odor and enhance the flavor.
STEP 4
Add 2 tablespoons of braising soy sauce. If you don't have braising soy sauce, you can use dark soy sauce as a substitute.
STEP 5
Pour in enough water to cover the chicken thigh. Add some salt. Then add the shiitake mushrooms, scallions, and ginger slices. Cover the pan, bring it to a boil over high heat, then reduce the heat to low and simmer for 15 minutes.
STEP 6
Remove the lid, add the sliced green bell pepper and carrot, and continue cooking for another 5 minutes.
STEP 7
Transfer to a serving dish and serve.
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