braised

chinese braised chicken thighs

cooking

I bought a whole value pack of boneless skinless chicken thighs to make 3 cup chicken a few days ago when my friend A came over after a workout at the gym.

I had about 8 thighs left and wanted a set it and forget it dinner tonight.  I looked in my pantry and fridge to see what I had that would work with the chicken-ginger, garlic, scallions, five spice, left over veggies….this could work.

INGREDIENTS

B/S chicken thighs (about 2.5 pounds)

6 cloves of garlic, smashed

7 thin slices of ginger

a few dried chilies to taste

1 1/2 tsp five spice powder

1 TBSP dark soy sauce

2 TBSP light soy sauce

1 TBSP brown sugar

1/2 cup low sodium chicken broth

3 hard boiled eggs

3 green onions cut into 1 1/2 inch pieces

chopped napa cabbage and baby spinach (or any vegetable you have in the house)

white pepper to taste

INSTRUCTIONS

  1. If you have time, marinate chicken in some soy sauce and the five spice powder to 30-60 minutes
  2. In a wide shallow pan with a lid, heat up some oil and cook ginger, chilies and garlic until fragrant and somewhat soft (3-5 minutes)
  3. Add chicken in a single layer and brown both sides (3-4 minutes per side)
  4. Add soy sauces, sugar and allow to  dark meat
  5. Add chicken broth, eggs and pepper and allow to come to boil.  Need to make to to compensate for the vegetables to be added at the end of the cooking process.  Also, if you plan to  make noodle soup, would make the broth more salty and add hot water to the individual bowls of noodles-a tip my mom taught me.
  6. Season at this point, adding more soy sauce, pepper or sugar to taste
  7. Cover and allow to simmer until the chicken is cooked (about 15 min).  Rotate eggs during cooking for even color and to impart flavor
  8. Add vegetables over the chicken to steam until done
  9. Serve over rice or rice noodles