MEAT, SECOND COURSE

SOY SAUCE CHICKEN, LONG-TIME BRAISED WITHOUT WATER ADDED

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With tips on how to make the chicken juicy and tender

A recipe that gives you juicy and tender braised chicken meat but requires zero cooking skill! Does it sound too good to be true?! Maybe, but this is exactly what I am sharing with you in this post.

POLLO ALLA SALSA DI SOIA FACILE E SENZA ACQUA AGGIUNTA

All you need are the essential Chinese condiments to give a thorough marination to the chicken; and a good cast iron casserole, which secures all the juices and slow-cooks the meat even without adding extra water.

MARINATE THE CHICKEN WITH SOY SAUCE OVERNIGHT

A long-time marination is halfway success to the juicy and flavorful meat. I usually prepare the marination the day before and leave the meat in fridge overnight.

A CAST IRON CASSERUOLE FOR A LONG TIME SIMMERING

A good cast iron casserole is the perfect solution to this recipe, which promises a slow and thorough braise to the chunky meat.

The cast iron casserole maintains the heat and distribute it evenly, which helps all the ingredients to slowly release their natural juice. For this great character of it, no extra water is needed. The juice released from the ingredients (the scallion and the meat) together with the marinade are sufficient to braise the chicken.

pollo brasato succoso e gustoso

A possible replacement to the cast iron casserole is an electronic rice-cooker. You can use the “white rice” function to braise the chicken.

But the cast iron casserole allows you to make many more dishes. Find out more advantages of the cast iron.

SOY SAUCE CHICKEN (无水酱油焖鸡)

Recipe by Sasha WangCourse: CARNE, SECONDOCuisine: ChineseDifficulty: Low
Portion

1

whole chicken
Preparation

10

minutes
Cooking

1

hour 
Marination

10

hours 

A recipe that gives you juicy and tender braised chicken meat but requires zero cooking skill!

INGREDIENTS

  • Chicken + The marinate
  • Whole chicken: 1000g

  • Scallion: 2, roughly cut

  • Ginger: 4 slices

  • Garlic: 3-4 cloves, crushed

  • Light soy sauce: 40ml

  • Dark soy sauce: 20ml

  • Sichuan pepper in grains: 20 (or in powder: 1/2 tsp)

  • Star anise: 2

  • Other ingredients
  • Scallion: 2 entire + 40g the green part, roughly cut

  • Ginger: 5-6 slices

  • Honey: 2 tbsp

  • Corn starch: 1.5 tsp

  • Water: 4 tsp

  • Utensils:
  • A ziplock seal food storage bag: 2.5L

  • A round-shape cast iron casserole with lid ø 20cm

  • A brush for food

  • A small sauce pan

  • A kitchen whisk

Preparation

  • Marinade
  • Put all the ingredients listed in group "Chicken + The marinate", except for the chicken, in a big bowl. Mix them together meanwhile squeeze the scallion and ginger slices to release their juices.la marinata per il pollo
  • Apply the mixture to the chicken. The best way would be rubbing the marinade on the chicken making sure every piece of skin is applied. Stuff half portion of the scallion and ginger into the cavity.Spalmi la miscela sul pollo. Il modo migliore sarebbe strofinare la marinata sul pollo assicurandosi di applicare ogni pezzo di pelle.
  • Transfer the chicken and all the marinade into the food storage bag. Squeeze out the air as much as possible before seal it.
  • Marinate the chicken in the fridge overnight.
  • Cooking
  • Display the scallion and the ginger (listed in the group "Other ingredients") at the bottom of the casserole.
  • Take the chicken out of the bag and place it directly into the casserole. Pour all the liquid marinade into the casserole as well. Get rid of the solid ingredients in the marinade if preferred (I usually keep them, especially those stuffed in the cavity).
  • Cover the lid and put the casserole on simmering for 40 minutes.
  • Take the casserole off the fire. Brush a layer of honey on chicken skin and put the casserole back on simmer for another 15 minutes.Spennelli uno strato di miele sulla pelle del pollo e rimetti la casseruola a cuocere a fuoco lento per altri 15 minuti.
  • Verify if the chicken is well cooked by stabbing a fork in the meat and gently pressing down the meat. The chicken should be ready if no blood flows out.
  • Filter the remaining liquid sauce from the casserole into a small sauce pan. Heat up the sauce pan on low fire. Meanwhile, mix the corn starch and water in a separate bowl.
  • When there are small bubbles formed at the boarder, pour the starch mixture into the sauce pan. Meanwhile, mix it with the whisk to amalgamate.pollo brasato succoso e gustoso
  • Take the sauce pan off the fire once the mixture is thickened. Pour it on to the chicken right before serving.POLLO ALLA SALSA DI SOIA FACILE E SENZA ACQUA AGGIUNTA

VIDEO RECIPE

When you prepare this dish, don't forget to SHARE IT on your social media using hashtag #cinaintavola and TAG ME @cinaintavola. FOLLOW ME on Facebook, Instagram, Pinterest, Youtube to stay in touch!

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