Wednesday, November 17, 2010

Soy Hoisin Braised Chicken Recipe

Braised meats are awesome, I love any meat. I have already published a recipe for braised pork. Braised chicke is less popular but very delicious nevertheless. I remember having braised chicken in a restaurant in Fiji. It was braised simply with soya sauce, garlic and ginger, and served with braised bok choy. It was extremely simple and delicious. 

In my recipe I have used hoisin sauce. If you don't have hoisin sauce you can leave it out. If you prefer a slightly sweet braising sauce you can add sugar and/or molasses.
  • 1 chicken (preferably braising chicken)
  • 3-4 cloves garlic
  • 1 inch of ginger, sliced thinly
  • 100 ml soy sauce
  • 200 ml water
  • 1 tablespoon hoisin sauce
  • 1 teaspoon chinese 5 spice powder
  • 1 tablespoon oil
  • Heat oil to medium heat in a pot
  • Add garlic and ginger, cook until light brown
  • Add chicken cut into large pieces and caramelise (brown) all sides
  • Add the rest of the ingredients
  • Braise on low heat for 1.5-2 hours, until meat is tender
  • You can use any type of chicken. I prefer braising chicken since it has better flavour, texture and price
  • The liquid should reduce to a thick consistency. Add more water during the cooking process if the amount of liquid runs low
  • Save some sauce and cook vegetables like spinach in it. Adds a great flavour

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