Shanghai Red-Braised Chicken

Chicken braised in caramelised sugar, soy and Shaoxing wine with star anise until sticky and glossy.

TIME BREAKDOWN
Prep: 15 min
Cook: 45 min
Total: 1 hour
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 1.2kg bone-in chicken thighs and drumsticks, chopped through the bone into 4cm pieces
  • 2 tbsp vegetable oil
  • 40g rock sugar (or caster sugar)
  • 3 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 3 tbsp Shaoxing rice wine
  • 5 slices fresh ginger
  • 3 spring onions, cut into 4cm lengths
  • 2 star anise
  • 1 cinnamon stick or piece of cassia bark
  • 300ml hot water
  • 6 dried shiitake mushrooms, soaked in hot water for 20 minutes
  • Finely sliced spring onion, to garnish

Method

  1. Pat the chicken dry. Heat 1 tbsp of the oil in a large wok or heavy casserole over a medium-high heat and brown the chicken in batches for about 4 minutes per batch. Set aside.

  2. Wipe out the pan, then add the remaining oil and the rock sugar over a low heat. Stir until the sugar melts and turns a deep amber colour, about 3 to 4 minutes. Watch closely as it can burn quickly.

  3. Return the chicken and stir to coat in the caramel. Add the Shaoxing wine, both soy sauces, ginger, spring onions, star anise and cinnamon.

  4. Squeeze the shiitake dry, remove the stalks and add the caps to the pan. Pour in the hot water, bring to a simmer, cover and cook gently for 25 minutes.

  5. Remove the lid, increase the heat and cook for 8 to 10 minutes, stirring often, until the sauce is thick, sticky and clinging to the chicken. The chicken must be cooked through, with no pink at the bone.

  6. Discard the spices and spring onions if you wish, scatter with spring onion and serve with steamed rice and stir-fried greens.