Braised Chicken Breast

静

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

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Chinese cuisine, Chinese Home Cooking

Servings

Calories 387 kcal

Equipment

1 mixing bowl
1 sharp kitchen knife
1 wok or skillet

Ingredients

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

Tried this recipe?Let us know how it was!