Braised Chicken Thigh

Braised chicken thighs is a well-known dish, featuring tender and flavorful chicken thighs that practically fall off the bone in a single bite, deeply cherished by family members. The savory-sweet sauce, paired with a bowl of rice, is simply irresistible!

5 Reviews
5 Comments
POSTED:17/05/2024
Level:Easy
Yield:1-2 servings
Total:35 min
(includes chilling time)
Active:10 min

Many people enjoy this braised chicken thigh dish but feel it's too bothersome and time-consuming to prepare, so they give up. However, the process for this dish is actually quite simple: after browning both sides of the chicken thighs until golden, you just need to simmer them with braising soy sauce and other seasonings.


What if you don't have braising soy sauce?

If you don't have braising soy sauce at home, you can use dark soy sauce or regular soy sauce as substitutes.

Dark soy sauce has a similar color and flavor, enhancing the dish's appearance and taste. However, it's important to note that dark soy sauce may be slightly saltier than braising soy sauce, so adjust the amount accordingly and pay attention to the sauce thickening to avoid the chicken thighs becoming too salty or the sauce burning.

When using regular soy sauce as a substitute, it's best to caramelize it to enhance the color of the chicken thighs. Here's how: start by adding a little oil to a pan, then heat it up and add some white sugar. Stir slowly until the sugar turns amber, then you can use it to color the chicken thighs.


With this method, you'll achieve juicy and flavorful chicken thighs that pair perfectly with rice!

Today, I'll teach you how to make this braised chicken thigh dish - it's convenient, quick, and easy to learn. Once you've mastered it, showcase your skills to your family!

INGREDIENTS

MAIN INGREDIENTS

  • 1 chicken thigh

ACCESSORIES

  • Half a carrot
  • Half a green bell pepper
  • 1 shiitake mushroom
  • Some scallions
  • Some ginger

SEASONINGS

  • 2 tablespoons braising soy sauce
  • 1 tablespoons cooking wine
  • Some salt
  • Some cooking oil

DIRECTIONS

STEP 1

Rinse the chicken thigh thoroughly, and make shallow diagonal cuts on both sides. Cut the scallions into sections, slice the ginger, green bell pepper, and carrot, and make cross cuts on the shiitake mushroom.

Tips:

Cross cuts on the shiitake mushroom: Use a small knife to make a slit in the center of the mushroom, then make another slit on the opposite side at the same angle, intersecting the first one. Remove the sliced mushroom strips and repeat the process. Cut the mushroom's center into a cross shape.

Rinse chicken, make cuts. Prepare scallions, ginger, pepper, carrot, and shiitake mushrooms.

STEP 2

Heat the pan and add cooking oil. Fry the chicken thigh over low heat until both sides turn golden brown.

Fry chicken thigh until golden brown.

STEP 3

Add 1 tablespoon of cooking wine to help remove any odor and enhance the flavor.

Enhance flavor and remove odor with 1 tbsp cooking wine.

STEP 4

Add 2 tablespoons of braising soy sauce. If you don't have braising soy sauce, you can use dark soy sauce as a substitute.

Use 2 tbsp braising soy sauce. If unavailable, substitute with dark soy sauce.

STEP 5

Pour in enough water to cover the chicken thigh. Add some salt. Then add the shiitake mushrooms, scallions, and ginger slices. Cover the pan, bring it to a boil over high heat, then reduce the heat to low and simmer for 15 minutes.

Boil chicken thigh with salt, mushrooms, scallions, and ginger for 15 mins.

STEP 6

Remove the lid, add the sliced green bell pepper and carrot, and continue cooking for another 5 minutes.

Add sliced green pepper and carrot, cook for 5 more minutes.

STEP 7

Transfer to a serving dish and serve.

Transfer to serving dish for presentation.

Recipe analyzer

  • Recipes: Braised Chicken Thigh
  • Main Ingredients:6
  • Servings per recipe:1
  • Servings size:332 g
Nutritional Summary of Recipe
Amount per 317 g= 1 serving(s)
  • Energy (calories):476 kcal
    22%
  • Protein:33.69 g
    62%
  • Fat:32.3 g Why gray?
    67%
  • Carbohydrates:12.21 g
    6%
Calorie breakdown
  • Protein: 30%
    141 kcal
  • Fat: 61%
    291 kcal
  • Carbohydrates: 9%
    45 kcal
The chart shows the percentage of calories intake (energy) coming from the respective macronutrients (fats, protein and carbohydrates).
Omega 6 : Omega 3
1:1
20:1
19:1
Both fatty acids are essential, but nowadays the majority of western diets include excessive amounts of Omega 6 acid.

The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.

5 REVIEWS

Review
Your rating:
EdwardSeptember 30, 2024

I found my braised chicken thighs a little salty, how should I adjust the amount of seasoning next time?
reply:
October 03, 2024
If you find it salty, you can reduce the amount of soy sauce or salt used next time, or add water moderately to dilute the saltiness of the seasonings during cooking.
AmandaSeptember 19, 2024

Off on Which alternative cooking rice wine can I use when making braised chicken thighs? Is this wine common in the US?
reply:
September 22, 2024
Answer: In the United States, you can use rice vinegar or white wine as a substitute for cooking rice wine. These alternatives are easier to find in supermarkets or grocery stores.
OliviaJuly 30, 2024

Why can't I get the juice out of this dish? Did I put too much water in?
JessicaJuly 17, 2024

The cooking process is easy to learn and suitable for people of all cooking levels to try.
SaraMay 23, 2024

I love Braised Chicken Thigh and this recipe is right up my alley!
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