Suzhou Braised Chicken Recipes

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SZECHUAN BRAISED CHICKEN



Szechuan Braised Chicken image

Make and share this Szechuan Braised Chicken recipe from Food.com.

Provided by JoyfulCook

Categories     One Dish Meal

Time 46m

Yield 3-4 serving(s)

Number Of Ingredients 14

1 tablespoon peanut oil
1 lb chicken breast, cubed
4 cups Chinese vegetables
1 teaspoon five-spice powder
1/2 teaspoon szechwan pepper
1/2 cup chicken stock
1 tablespoon soya sauce
1 teaspoon sesame oil
2 dried bird's eye chiles
1 teaspoon rice vinegar
1 tablespoon dry sherry
2 garlic cloves, crushed
2 teaspoons fresh ginger, grated
1 teaspoon cornflour, heaped

Steps:

  • Prepare vegetables, of your own choice, i.e. bok choy, bean sprouts, capsicum, onion, broccoli, asparagus, Chinese leaf, baby corn--a mixture is great. Add the chili, crushed, place to one side.
  • Blanche asparagus and broccoli for 2 minutes then add to the other vegetables with the garlic and ginger.
  • Toast Szechwan peppercorns in a small dry pan until fragrant, crush and add to the chicken with the five spice powder and enough oil to just coat. Marinade for half an hour,.
  • In a cup place the stock, Soya sauce, sesame oil, vinegar and sherry, mixing the corn flour with enough water to mix when adding to the sauce.
  • Heat wok and add half of the oil. Stir fry the vegetables and place in warm oven. Add remainder of the oil to wok and quickly stir fry the meat for just a minute or two; add the liquid and stir until it thickens.
  • Toss the vegetables in and quickly stir.
  • Serve separately with noodles of your choice.

Nutrition Facts : Calories 344.4, Fat 20.6, SaturatedFat 5.2, Cholesterol 98, Sodium 488.9, Carbohydrate 3.8, Fiber 0.3, Sugar 1, Protein 33.5

EASY CHINESE SOY-BRAISED CHICKEN



Easy Chinese Soy-Braised Chicken image

This is a quick Cantonese recipe for succulent, melt-off-the-bone tender chicken from Diana Kuan's excellent blog, "Appetite for China". The liquid should cover at 3/4 of the chicken; if you need more liquid maintain the 2 parts soy sauce to 3 parts water ratio.

Provided by blucoat

Categories     Chicken Thigh & Leg

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups soy sauce, more if needed (500 mL)
3 cups water, more if needed (750 mL)
1 piece ginger, peeled and sliced
3 tablespoons sugar (45 mL)
2 teaspoons cinnamon (10 mL)
1 teaspoon star anise (5 mL)
4 pieces chicken thighs (or a combination of the two) or 4 pieces chicken wings (or a combination of the two)
1 scallion, roughly chopped

Steps:

  • Begin heating soy sauce and water over medium flame. Add ginger, sugar, cinnamon, and star anise.
  • Bring mixture to simmer and add chicken. Reduce heat to very low and cover casserole dish/pot. Make sure heat is as low as can be without turning off; simmering soy sauce can easily become rapidly boiling soy sauce, which can easily become a big mess to clean up.
  • Cook chicken for 15 to 20 minutes, depending on the size of the pieces. Cut one open to check for doneness. Ladle chicken from sauce mixture and serve as is. Or if you're handy with a cleaver, chop up those thighs into smaller pieces. Garnish with scallions.

Nutrition Facts : Calories 327.2, Fat 14.6, SaturatedFat 4.2, Cholesterol 79, Sodium 8119.8, Carbohydrate 18.9, Fiber 1.9, Sugar 12, Protein 31.6

SUZHOU BRAISED CHICKEN



Suzhou Braised Chicken image

This is a Suzhou style recipe which was found in my grandmother's recipe box. I love the flavors and I hope you will also. This is great served with sticky rice or sesame noodles.

Provided by Member 610488

Categories     Chicken

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10

9 ounces chicken, precooked and cubed
1/4 teaspoon salt
1 medium sweet potato, parboiled
1 tablespoon sugar
2/3 cup vegetable oil
1 tablespoon cornstarch, dissolved in 1 tbsp water
1 tablespoon shaoxing wine
1 cup chicken broth
3 tablespoons soy sauce
2 teaspoons sesame oil

Steps:

  • Peel the sweet potato and roll-cut diagonally into 1 1/2 inch slices.
  • Heat the oil in a wok or deep frypan to 375F or until a piece of scallion green or ginger sizzles noisily and browns quickly when tossed into the oil. Add the chicken and deep-fry for 2 min til golden brown. Remove the chicken to a sauce pan and add the rice wine and salt. Simmer over medium heat for 20 minutes. Add the soy sauce, sugar, sweet potato and stock and continue simmering, until the chicken is tender.
  • If too much liquid is left in the saucepan, reduce by boiling rapidly. Stir the dissolved cornstarch and add to the saucepan. Cook, stirring, until the sauce thickens. Sprinkle with the sesame oil, and serve.

Nutrition Facts : Calories 326.8, Fat 29.9, SaturatedFat 4.5, Cholesterol 19.4, Sodium 757, Carbohydrate 8.3, Fiber 0.7, Sugar 3.3, Protein 6.9

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