Chinese Braised Chicken with Onions
蔥燒雞排
Braised Pork Chops with Green Onion is one of my favourite Shanghainese dishes but I don’t cook it often. It is not very healthy because pork chops are deep-fried and then braised with lots of sugar and soy sauce. I love the aromatic taste from generous green onion in this dish so I figure out a similar and easier dish with less sugar and without deep-frying. One big onion is needed in this recipe. Carameled onion can bring out natural sweetness and fragrance.
However, soy sauce is still essential. Shanghainese cuisine requires much more salt and sugar than Cantonese cuisine. Shanghainese braising dishes are usually in sweet and savoury sauce, rich in colour of soy sauce. Such food are so suitable to be served with noodles and steamed rice. In my eating routine, I wouldn’t have such food daily but once for a while is my indulgence.
Ingredients – 2-3 serving
Chicken thigh, 6 pieces, 700g
Onion, a big one
Green onion, a small bunch
Light soy sauce, 100ml
Chinese cooking rice wine, 100ml
Dark soy sauce, 1tbsp
Water, 100ml
Sugar, 1tbsp
How to do –
1. You could marinade the chicken for a few minutes with a nip of salt and a tablespoon of cooking wine; onion sliced; green onion cut to matchsticks; mix the light soy sauce, dark soy sauce, cooking wine, sugar and water in a jar;
2. Heat 2tbsp of oil in hot wok or pan, in medium-high heat, skin side down, seal the chicken till golden, remove them from the pan;
3. No need to clean the pan. Stir-fry the onion and green onion till soft, fragrant and golden;
4. Put the chicken back in the pan, add in the seasoning, lid on. Bring to boil then simmer in medium heat for 20 minutes. Stir once or twice;
5. Have a taste and adjust with more salt or sugar, it should taste savoury and sweet. Then turn up the heat, reduce the sauce till thick;
6. Serve with steamed rice, make sure to spoon the onions and sauce on rice, a pinch of toasted sesame seeds on top is even better.
用料
- 鸡上腿 6块
- 洋葱 1大个
- 葱 一小把
- 生抽 100毫升
- 料酒 100毫升
- 老抽 1汤匙
- 糖 1汤匙
- 水 100毫升
做法
- 鸡肉可以先用一点盐和料酒腌渍5分钟；
- 热锅热2汤匙油，先煎鸡皮，煎出油，中大火把鸡块煎至两面金黄，夹出；
- 不需要洗锅，放入洋葱丝和葱段，炒至金黄；
- 放入鸡块，倒入混合好的调味料；盖锅盖，煮沸后转中火焖煮20分钟，中途可以翻面让两面充分入味；
- 尝味，按喜好适当加盐和糖调味；大火收汁；
- 撒上熟芝麻，配饭或配面。
