Braised Oriental Chicken

Preparing dinner but still want to catch your fave TV show? With this dish, you can! Prep and fry for 15 minutes then leave it on the stove to simmer for a succulent, flavorsome chicken.

Serves 2 to 3  
Prep Time 5 minutes  
Cooking Time 40 minutes


3 tablespoons vegetable oil
700 grams chicken pieces 
    (drumstick, thigh, breast, and wing)

For the sauce
1 cup water
2 1/2 tablespoons soy sauce
1 1/2 tablespoons sugar
1/2 tablespoon cooking wine
1 piece star anise
2 tablespoons green onions, 
      cut into 1-inch pieces
1 bay leaf
1/2 tablespoon cornstarch, 
      dissolved in 1 tablespoon water
black pepper to taste
8 leaves bok choy
1/4 cup leeks, green part sliced diagonally


1  Heat oil in a large frying pan. Sear the chicken pieces until brown on all sides. Set aside.

2  In a medium stockpot or casserole, combine all the ingredients for the sauce except for the cornstarch, pepper, bok choy, and leeks. Bring to a boil. Add the chicken and cook, covered, over medium heat for 30 minutes or until chicken is fully cooked and tender.

 Transfer the chicken to a serving dish. Add the dissolved cornstarch to the sauce and let it thicken. Season with pepper. Add the bok choy leaves and leeks. Mix well. Pour sauce over the chicken. Serve with steamed rice.


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