Red Braised Chicken (Hongshao Ji) by: Judy 1 Comments Jump to Recipe Posted:1/10/2022Updated:1/10/2022 This red braised chicken recipe (hóngshāo jī, 红烧鸡) is for our readers who can’t eat pork and haven’t been able to try our popular Hong Shao Rou (Shanghai-style red braised pork belly) recipe!  It’s also a great way to cook chicken if you happen to have some chicken thighs in the freezer.I’ll show you how to braise them to a sticky, dark red perfection, with new additions of ginger and scallion—which are both great flavor companions for chicken.  The best part is, this recipe is actually faster to make than our red braised pork belly, because I used boneless skinless chicken thighs.Whereas pork belly takes quite a while to braise, I wanted this recipe to be quick and easy, while still being packed with flavor! What Does “Red Braised” Mean? “Red braising” or “red cooking” refers to the Chinese technique of braising ingredients in a mixture of Shaoxing wine, dark soy sauce, light soy sauce, sugar, and water.

The result is a deep amber-colored (or reddish) sauce.You don’t necessarily have to red cook meat.You can also make red braised fish or red braised bamboo shoots, for instance.

Tips to Successfully Substitute Chicken for Pork Many of you have asked how to adapt our braised pork belly recipe to use chicken, so this recipe has been a long time coming.  Chicken cooks differently than pork.It doe

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