Red Braised Chicken Thighs

600g boneless chicken thighs, halved (or bone-in thighs)

20g ginger, sliced

3 spring onions, cut into chunky pieces

2 tablespoons vegetable oil

300ml chicken stock (or water)

The Sauce

5–6 tablespoons dark soy sauce

1½–2 tablespoons light soy sauce

3–4 tablespoons Shaoxing rice wine

2 tablespoons palm sugar (or brown sugar)

PREPARATION

1. Slice the ginger, cut the spring onions into chunky pieces and halve the chicken thighs if using large boneless pieces.

COOKING

2. Heat the vegetable oil in a wok over a medium-high heat and fry the ginger until golden brown.

3. Add the spring onions and cook until softened and lightly caramelised.

4. Increase the heat to high and add the chicken, placing it skin-side down first if using skin-on thighs.

5. Sear the chicken for 2–3 minutes on each side until well browned.

6. Pour in the dark soy sauce, followed by the palm sugar, allowing both to bubble and caramelise around the chicken.

7. Add the Shaoxing rice wine and light soy sauce, scraping the bottom of the wok to release any caramelised bits.

8. Let the sauce reduce over a high heat for 3–4 minutes, until it reaches a syrup-like consistency that coats the chicken.

9. Pour in enough chicken stock to mostly cover the chicken.

10. Bring to the boil, then reduce to a medium heat and simmer for 15–20 minutes, until the chicken is cooked through.

11. Continue simmering until the sauce reduces to a glossy glaze that coats each piece of chicken.

12. Serve immediately with steamed jasmine rice and spoon over the rich braising sauce.

School of Wok Tips

 Caramelising the dark soy sauce and sugar before adding the stock is the key to the dish's deep colour and rich flavour.

 Keep the chicken pieces fairly large so they stay juicy during braising.

 Ginger and spring onions create a fragrant oil that forms the flavour base of the sauce.

 Reduce the sauce until it has a syrupy consistency so it clings beautifully to the chicken.

FAQs

Can I use bone-in chicken thighs?

Yes, bone-in thighs work wonderfully and can add even more flavour. You may need to

increase the braising time slightly.

Why is it called "red braised"?

The distinctive reddish-brown colour comes from caramelised dark soy sauce and sugar rather than chilli.

Can I use water instead of chicken stock?

Yes, water works perfectly well, although chicken stock adds a little more depth to the finished sauce.