The only way to make a Chinese braise chicken is this way - you HAVE to start with a golden caramel base. There’s also only one way to enjoy this golden caramel chicken braise, and that’s with a fresh bowl of rice. This is truly an experience worth sharing, I hope you’ll enjoy this recipe!

Prep time: 5 minutes

Cook time: 45 minutes

Serves: 2

Ingredients

2 medium clumps of rock sugar
2 tbsp oil
400g chicken thigh
3 garlic cloves, diced
1 knob of ginger, sliced
1 chilli padi, split
0.5 tbsp dark soy sauce
1.5 tbsp light soy sauce
300ml water
(for garnish) Cilantro

Method

Prep garlic, ginger, chilli & chicken by cutting each of them. Cut the aromatics before chicken
Add rock sugar & oil to a pot and start the heat on medium.
Stir frequently so the sugar does not stay in one spot and burn. Let it melt down and turn golden, it should happen in a few minutes. Use another spoon to scrape off the melted sugar if its stuck to one of your spoons.
Once a liquid caramel is achieved, add garlic and ginger to the pot. Stir fry till fragrant then add chicken thigh pieces in to stir fry.
The fat & liquid from the chicken will start to break down, leave the chicken pieces in the pot untouched for a few minutes to achieve a soft char.
After a few minutes, add dark and light soy sauce, chilli and water. Depending on the pot you used, you might need more or less water. I like filling the pot until all the ingredients are fully submerged ~1cm.
Give the pot a good stir and leave it to reduce on a simmer for about 30 minutes. Check on it from time to time, it should not be on a rolling boil at any point in time. You do not have to put the lid on as that will prevent the braise from reducing.
After 30 minutes, the liquid should have reduced slightly more than 50% of the original amount. Stir the pot again and then taste test. Adjust with sugar, salt or extra water. You are free to adjust the consistency and taste to your liking here:)
Garnish with some fresh cilantro and enjoy this with a bowl of rice!