Chicken, Chicken thighs, chinese, chinese takeaway -
Braised Chinese Chicken Thighs
Braised Chinese Chicken Thighs
Nick Hook
Rated 5.0 stars by 1 users
Category
Chicken
Servings
4
Prep Time
10 minutes
Cook Time
45 minutes
A delicious way to celebrate Chinese New Year with this braised chicken thigh dish! The Chinese Takeaway seasoning is packing serious flavour here! We loved serving these in pancakes as an alternative to duck!
Ingredients
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1Kg Bone-In Skin-On Chicken Thighs
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Chinese Takeaway Seasoning
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20g sliced ginger
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4 Garlic Cloves, Crushed
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75g of dark, soy sauce
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200g of chicken stock
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30g of dark brown sugar
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50g of dry vermouth
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10g of sesame seed oil
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Dash of Sherry vinegar
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Rice, Noodles or Chinese Pancakes
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Garnishes: Chopped Spring Onion & Sesame Seeds
For The Broth
For serving
Directions
Make the broth - simply mix all the broth ingredient together with 2 tsp of Chinese Takeaway seasoning and set aside
Remove the skin from the chicken thighs. Do not throw away, set aside
Season the chicken with salt and pepper
Heat a pan to medium - high with a little oil
Lightly brown the chicken thighs
Add the previously mixed broth mixture and cover tightly with a lid or foil and simmer for 35-45 minutes. Remove the lid for the last 10 minutes to allow the broth to reduce a little
While the broth cooks lets get the chicken skin underway
Pat dry the chicken skin and cook in a really hot oven or airfryer for 15-20 mins until blistered and dark.
Remove and place in a wire rack to cool and crisp. Coat with more Chinese Takeaway Seasoning.
Serve with rice, noodles or with pancakes instead of duck!
Garnish with the sliced spring onion and sprinkle on the sesame seed
Recipe Note
Always ensure your chicken reaches an internal temperature of 75c.