Recipe

Soy-Braised Chifa Chicken

Name: Soy-Braised Chifa Chicken
Prep time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tsp Sesame Oil; 0.5 tsp Ground Cumin; 0.5 cup Soy Sauce; 3 unit Garlic; 1 tbsp Cornstarch; 3 tbsp Water; 0.75 tsp Table Salt; 1.25 cup Chicken Stock / Poultry Broth; 1.5 tbsp Brown Sugar; 3 cup White rice, cooked; 1 tsp Ground Black Pepper; 1 tbsp Ginger root; 1 unit Red Bell Pepper; 2.5 tbsp Vegetable Oil; 4 unit Scallion; 2 tbsp Oyster Sauce; 4 unit Chicken Pieces

Dark, glossy and Chifa-style, with juicy chicken pieces in soy sauce. Ginger, oyster sauce and scallions lift the base without overcomplicating it. Serve it hot with white rice and plenty of sauce.

45 min4 servingsFree

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What you need

Ingredients

1 tspSesame Oil
0.5 tspGround Cumin
0.5 cupSoy Sauce
3 unitGarlic
1 tbspCornstarch
3 tbspWater
0.75 tspTable Salt
1.25 cupChicken Stock / Poultry Broth
1.5 tbspBrown Sugar
3 cupWhite rice, cooked
1 tspGround Black Pepper
1 tbspGinger root
1 unitRed Bell Pepper
2.5 tbspVegetable Oil
4 unitScallion
2 tbspOyster Sauce
4 unitChicken Pieces

Per serving

Nutrition

kcal: 907
fat g: 48.48
carbs g: 58.86
fiber g: 2.39
protein g: 55.68

Step by step

Preparation

1
Pat the **chicken pieces** dry and season them with the **salt**, **pepper** and **cumin**. Cut the **bell pepper** into strips and the **scallions** into batons; chop the **garlic** and grate the **ginger**.
2
Heat the **vegetable oil** in a wide pot and brown the **chicken** for **4 minutes per side**, until the skin has dark color. Do not try to cook it through yet: this step is for building flavor.
3
Add the **garlic** and **ginger** to the pot; cook for **1 minute**, stirring so they do not burn. Add the **soy sauce**, **oyster sauce**, **brown sugar**, **sesame oil** and **chicken stock**.
4
Cover and simmer gently for **22 minutes**, turning the **chicken** halfway through, until **cooked through** and the sauce looks dark and aromatic.
5
Dissolve the **cornstarch** in the **water** and stream it into the sauce. Cook for **2 minutes**, stirring carefully, until the sauce turns **glossy** and coats the spoon.
6
Add the **bell pepper** and cook for **2 minutes**, just until slightly softened while keeping color. The sauce should coat it, not turn it into a sad rag.
7
Turn off the heat, add the **scallions** and rest for **3 minutes**. Serve hot with **white rice** and plenty of sauce on top; it should be dark, glossy and very Chifa-style.