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How do I braze chicken like in the Chinese restaurants?

Question by Chris: How do I braze chicken like in the Chinese restaurants?
How do I braze chicken like in the Chinese restaurants?
I guess I mean braise chicken
I meant just small cut up pieces of chicken boneless not whole pieces. Pork is fine too.

Best answer:

Answer by Jehovahs W
Flame thrower. They have a lot of those hanging around Chinese restaurants.

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5 thoughts on “How do I braze chicken like in the Chinese restaurants?”

  1. Braise is to cook in liquid… so what you want is a “red cooked” chicken dish. Correct?

    Bring to a boil Soy sauce (1 C), brown sugar (1/4 C), broth (1 C), star anise (1 star).

    Add chicken and turn down heat… cook by barely simmering for 1 to 2 hours.

  2. Adobong Manok (Braised Chicken in Tangy Sauce)

    · 1 lb. chicken, cut into serving pieces
    · 1/3 cup white vinegar
    · 2 to 3 tbsp. soy sauce
    · 2 tbsp. crushed garlic
    · 2 bay leaf
    · salt to taste
    · 1/4 tsp. pepper (or 1 tsp. peppercorn)
    · water
    · 2 tbsp oil

    In a deep skillet, brown chicken in oil.

    Combine vinegar, soy sauce, 1 tbsp. garlic, bay leaf, salt (to taste), pepper (or peppercorn) and water. Stir to blend and then add into the brown chicken.

    Bring to a boil. Lower the heat and allow simmering uncovered for about 10 minutes. If the sauce is reduced add about 1/2 cup water.

    Cover and continue simmering until chicken is tender. Remove meat, reserving the sauce.

    In another pan, sauté remaining garlic until it becomes fragrant. Add the chicken and fry until light brown. Add in the adobo sauce.

    Remove from heat. Transfer into a serving dish. Serve hot.

  3. In a stew pot put 3 cups of chic stock(you can use the cubes), soy sauce, ginger ,garlic, green onions and sesame oil and add a whole chicken.
    bring to a boil cover tightly and turn the heat down to a simmer and cook for 1 hour. take out the chicken and let it cool. cut up into 8 pieces and lay out on a large serving plate. strain the juice from the pot and bring back to a boil and thicken with corn starch(1TAB. per cup of liquid)
    pour the sauce over the chicky.

  4. Yeah, it’s Braise.

    Generally, to braise chicken, or beef you brown the meat, or sear all sides, in a large stock pot, on high heat. You can add onions, garlic or any other veggies that you like. For chicken, you can dredge the meat in a little cornstarch before you brown the meat.

    Then you add a little bit of liquid, I like using a dry red wine. Then you cover the pot, and put it in the oven and cook the meat for a couple hours. the meat gets tender and falls off the bone (assuming it’s a cut of meat that has the bone in). For chicken, you’ll need to simmer at 350 degrees for at least an hour. I also recommend using chicken legs, or thighs when braising.

    For chinese food, you’re going to want to use spices that are typical in their cuisine. Garlic, onions, Ginger, Cilantro, Chili paste, peanut Oil, Soy Sauce, honey and Rice wine vinegar are pretty typical ingredients.

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