Chinese Style Red Braised Chicken Recipe - Hong Shao Ji
A classic Chinese style red braised chicken recipe, Hong Shao Ji makes for a great Lunar New Year centerpiece that's easy to cook at home!
Hong Shao Ji, or red braised chicken, is a great comfort meal any time of year, but is special for Lunar New Year for multiple reasons. Chicken, or "Ji" in Chinese, sounds like the Chinese word for wealth and prosperity. In Chinese culture, red also symbolizes happiness and good fortune. Therefore, eating this red braised chicken on Lunar New Year symbolizes wishing for a year of happiness and good fortune.
The "red braised" technique involves braising the chicken in a deep and savory mixture of soy sauce, Shaoxing wine, and sugar to achieve a deep reddish caramel color. In this braised chicken recipe, the deep colors of Lee Kum Kee Premium Soy Sauce and Premium Dark Soy Sauce help create that unique hue, while Lee Kum Kee Panda Brand Oyster Sauce adds a rich umami flavor.
What You Will Need
Ingredients
- 4 bone-in, skin-on chicken thighs
- Salt, to taste
- 2 Tbsp. vegetable oil
- 2 Tbsp. Lee Kum Kee Minced Ginger
- 2 Tbsp. Lee Kum Kee Minced Garlic
- 2–3 green onions, cut into 2-inch pieces
- 1–2 star anise
- 1 cinnamon stick
- 1 cup chicken stock (or 1 tsp. Lee Kum Kee Chicken Bouillon Powder dissolved in 1 cup of boiling water)
- Cooked white rice, for serving
- Thinly sliced green onions, for garnish
Seasoning
- 2 Tbsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
- ¼ cup Lee Kum Kee Premium Soy Sauce
- 2 Tbsp. Lee Kum Kee Premium Dark Soy Sauce
- 2 Tbsp. Shaoxing wine (or dry sherry)
- 1–2 Tbsp. (0.5-1 oz) rock sugar or granulated sugar
Made with
Lee Kum Kee products
How to make it
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Pat the chicken thighs dry and lightly season with salt. Heat the vegetable oil in a deep skillet or Dutch oven over medium heat. Add the chicken skin-side down and sear 3–4 minutes per side until golden. Remove and set aside.
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In the same pan, add the Lee Kum Kee Minced Ginger, Lee Kum Kee Minced Garlic, scallions, star anise, and cinnamon stick. Sauté for 1 minute until fragrant. Add the Lee Kum Kee Panda Brand Oyster Flavored Sauce, Lee Kum Kee Premium Soy Sauce, Lee Kum Kee Premium Dark Soy Sauce, Shaoxing wine, and sugar. Stir to dissolve the sugar and coat the aromatics.
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Return chicken to the pan, skin-side up. Add your preferred chicken stock or Lee Kum Kee Chicken Bouillon Powder and hot water — it should come about halfway up the thighs. If using Chicken Bouillon Powder, add 1 tsp for every cup of hot water added.
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Bring to a boil, then reduce to a gentle simmer. Cover and cook for 25–30 minutes. Remove the lid and increase heat to medium. Simmer for another 4–6 minutes until the liquid thickens into a glossy sauce.
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Spoon the sauce over the chicken and garnish with sliced green onions. Enjoy with steamed rice.
Get more Lunar New Year recipes on our recipes page!
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