Braised Chicken Thigh

What could be easier to prepare a meal when you can put all the ingredients together in one pan and you’re done! Dinner is ready! The mix of different spices in this recipe creates an irresistible aroma of deliciousness and it is best paired with rice or mashed potatoes.

In this recipe I used a cooking method called braising. It is process of cooking where you pan seared the meat in high temperature then slowly cooking it in liquid seasoning and spices until you get the desired taste in low heat. The meat slowly absorbs the entire flavor from the ingredients as it cooks and as a result, the braising method makes a juicy and flavorful chicken thigh.

Prep Time: 10 min

Cooking Time: 35 min

Serves: 4

 

     

Ingredients:

•  1 ½ lbs. chicken thigh – washed and trimmed excess skin and fat
• 2 inch long fresh ginger – thinly sliced
• 1 tbsp. red pepper flakes
• 4 whole star anise
• ½ tbsp. salt
• ½ tbsp.  ground black pepper
• 3 stalks of green onions – chopped
• 6 cloves fresh garlic – thinly sliced
• 1/4 cup soy sauce
• 1 /3 cup vinegar
• 1/3 cup honey
• 1 tsp. Sichuan pepper corn
• 2 tbsp. cooking oil
• 1/4  cup chicken broth – unsalted
• 1 tbsp. Chinese cooking wine
• 1 tsp. Sichuan Pepper Corns

 

Instructions:

1. Wash and pat dry the chicken thigh using paper towel or kitchen towel. Season the chicken meat with salt and pepper.
2. Pre heat the oil in high and pan fry each side of the chicken thigh. Fry the meat for one minute each side.
3. Adjust the temperature into medium high heat. Add garlic, ginger, red pepper flakes, Sichuan pepper corns and star anise.
4. When the aroma of spices starts to permeate, add soy sauce, Chinese cooking wine, vinegar, honey and unsalted chicken broth. Bring to boil and add green onions.

Note: Leave some green onions for garnish.

5. In low heat, start to simmer the chicken thigh. For the first 15 minutes, flip the chicken to get the entire flavor on the other side of the meat. Next, flip the meat and simmer for another 10 minutes.
6. Set the temperature to medium high for another 10 minutes or until the sauce thickens.
7. Top with chopped green onions.
8. Serve warm and enjoy!