Chinese Braised Chicken Breast

Do you like to eat chicken? What flavor of chicken do you like? There are many chicken recipes on My Chinese Home Kitchen, for example: Easy Fried Chicken Strips, Kung Pao Chicken, Garlic Chicken Wings, Spicy Chicken Wings, Cola Chicken Wings, and Shredded Chicken Salad. These are delicious chicken recipes, and most of the flavors are on the savory side. Do you want to try a chicken recipe with a distinctly different flavor? Try this simple Chinese braised chicken breast recipe for delicious, tender dish. 

This is a new recipe I learned at New Oriental Cooking School, called Chinese Braised Chicken Breast. The chicken is marinated, browned in oil, and simmered in a broth. Its taste is special, it will use a lot of sugar and vinegar, but not just the sweet and sour taste, because light soy sauce and salt will also be added to this dish, as well as red bean paste (doubanjiang) and dark soy sauce. The finished product is a braised dish with a little bit of sauce.  

After the chicken breast is marinated and covered in starch, its meat will be more tender. After we brown the chicken, we add water, vinegar, sugar and seasonings.  

It’s worth mentioning that even though we marked the exact amount in the recipe, if you prefer sour or sweet, you can totally follow your own taste. Seasoning is personal, because when we cook at home, we first need to satisfy our own and our family’s tastes. If you work in a restaurant, then you really need to use a fixed amount of ingredients or seasonings. Anyway, hope you have fun cooking in your home kitchen. 

Braised Chicken Breast

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This is a new recipe I learned at New Oriental Cooking School, called Braised Chicken Breast. The chicken is marinated, browned in oil, and simmered in a broth. Its taste is special, it will use a lot of sugar and vinegar, but not just the sweet and sour taste, because light soy sauce and salt will also be added to this dish, as well as red bean paste (doubanjiang) and dark soy sauce. The finished product is a braised dish with a little bit of broth. It’s worth mentioning that even though we marked the exact amount in the recipe, if you prefer sour or sweet, you can totally follow your own taste. Seasoning is personal, because when we cook at home, we first need to satisfy our own and our family’s tastes.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Chinese cuisine, Chinese Home Cooking

Servings 2

Calories 387 kcal

Equipment

• 1 mixing bowl
• 1 sharp kitchen knife
• 1 wok or skillet

Ingredients

  

1x2x3x

Main ingredient:

• 1 chicken breast

For the marinade:

• ⅓ tsp dark soy sauce 3 ml
• ⅓ tsp salt 3 ml
• 1 tbsp corn starch 15 ml

For the broth:

• 2 tbsp cooking oil 30 ml
• 4 teaspoons Pixian Doubanjiang bean paste 20 ml
• 5 g fresh ginger
• 2 cloves garlic
• ⅓ tsp dark soy sauce 3 ml
• 2 tbsp water 30 ml
• 2 tbsp vinegar 30 ml
• 2 tsp light soy sauce 10 ml
• 2⅔ tbsp white sugar 40 ml (2 tbsp + 2 tsp)
• 1 green onion
• 2 tsp starch water 10 ml

Instructions

 

Preparation

• Prepare the ingredients we need to use and wash them.
  
• Cut the chicken into strips.
  1 chicken breast
  
• Add 3ml of salt to the chicken and stir by hand until it has a sticky feel, then add 3ml of dark soy sauce and stir well.
  ⅓ tsp dark soy sauce, ⅓ tsp salt, 1 tbsp corn starch
  
• Finally add the cornstarch and mix well. Set aside.
  
• Slice the green onion diagonally into 1 inch pieces. Slice the ginger and garlic
  5 g fresh ginger, 2 cloves garlic, 1 green onion
  
• Set out the other ingredients before beginning to cook.
  2 tbsp cooking oil, 4 teaspoons Pixian Doubanjiang bean paste, ⅓ tsp dark soy sauce, 2 tbsp water, 2 tbsp vinegar, 2 tsp light soy sauce, 2⅔ tbsp white sugar, 2 tsp starch water

Cooking

• Season the Pan: Heat the pan and add some cold oil when the pan just begins to smoke. Swirl the oil to evenly coat the pan. Then pour the oil into a heat proof container.
• Add 30ml of oil to the pan again. Put the chicken in. Fry the chicken on medium heat until it changes color, add bean paste, ginger and garlic. Add 3ml dark soy sauce and stir fry evenly.
  1 chicken breast, 2 tbsp cooking oil, 4 teaspoons Pixian Doubanjiang bean paste, 5 g fresh ginger, 2 cloves garlic, ⅓ tsp dark soy sauce
  
• Add 30ml of water, season (sugar, vinegar, light soy sauce) and stir well. Stir-fry for 30 seconds, then add the green onion.
  2 tbsp water, 2 tbsp vinegar, 2⅔ tbsp white sugar, 1 green onion, 2 tsp light soy sauce
  
• When the broth comes to a boil, pour in the starch water evenly, stir-fry quickly, and finish.
  2 tsp starch water
  

Notes

• The purpose of cooking step 1 is to keep the food from sticking to the wok as it heats up.
• The ratio of sugar, vinegar and salty taste is 4:3:2. Doubanjiang bean paste, dark soy sauce and light soy sauce all have salty taste, so experiment when seasoning, and add seasoning in moderation until it is the taste you are satisfied with.

Nutrition

Calories: 387kcalCarbohydrates: 32gProtein: 25gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 72mgSodium: 893mgPotassium: 471mgFiber: 1gSugar: 22gVitamin A: 94IUVitamin C: 4mgCalcium: 21mgIron: 1mg

Keyword braising, red-braised, chicken breast, garlic, ginger, Pixian doubanjiang, scallions, soy sauce, dark, soy sauce, light, sugar, white, vinegar

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