Red Braised Chicken

• 500g chicken thighs (boneless or bone-in, skin-on optional), cut in half

• 1 thumb-sized piece of ginger, sliced

• 2 spring onions, cut into rough chunks

• 5-6 tbsp dark soy sauce

• 2 tbsp palm sugar (or Chinese rock sugar/brown sugar)

• 3-4 tbsp Shaoxing rice wine

• 1.5-2 tbsp light soy sauce

• 1 cup chicken stock (or water)

• - 1-2 tbsp oil for frying

Slice the ginger and roughly chop the spring onions. 

• Start by heating up your wok on high heat. Add 1-2 tbsp of oil, then throw in your sliced ginger. Let it fry until golden brown—this is where the fragrance starts!

• Once the ginger is golden, add in your chopped spring onions. Stir-fry for another minute until they soften and brown slightly. This step infuses the oil with flavour, setting up the perfect base for the dish.

• Turn the heat up to high and add your chicken thighs. Let them sit undisturbed for 2-3 minutes to get a good sear before flipping. You want a nice golden crust on both sides—this locks in the juices.

• Keep the heat high and pour in the dark soy sauce. Let it bubble up and caramelise slightly.

• Add the palm sugar and stir to melt it into the sauce. This gives that signature deep red colour.

• - Pour in the Shaoxing rice wine and light soy sauce, giving everything a good mix.

• Let the sauce bubble vigorously for 3-4 minutes until it thickens into a syrupy consistency, coating the chicken well.

• Pour in the chicken stock (or water) until the chicken is mostly covered.

• Bring to a boil, then reduce to medium heat and let it simmer for 15-20 minutes.

• As the sauce reduces, it thickens again into a glossy, treacly texture—perfect for spooning over rice. The chicken should be tender, succulent, and packed with deep umami flavour.

• Dish it up with steamed rice, let that sauce soak in, and enjoy an easy, delicious meal!