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550g diced Spring Chicken
50g Chu Hou sauce
50g Spare Rib Sauce
5g Sugar Sucre
5g Oyster sauce
6g Starchy Flour
20g Cantonese rice wine
100g Green pepper
40g Red pepper
25g chopped Coriander
The Braised chicken is one of the classic Cantonese casserole. Its rich color and flavor makes it perfect to whet your appetite.
Well mix the spare rib sauce, sugar, oyster sauce, Chu Hou sauce and put aside;
Wash the chicken and dice (cut along the keel in the back), and drop the wing tips;
Tips: Choose a young (1 year-old) spring chicken or a young (1 year-old) yellow chicken ( net weight below 600g without head and tail)
Before marinating, use a kitchen paper or a clean towel to dry out the chicken's water and blood (it will help release the flavors).
Put salt and mixed sauce with the chicken into the bowl, add the starchy flour and stir evenly, then add 1 teaspoon of oil and marinate for around 1 hour.
Heat the Revolution cocotte on a small fire, add oil and garlic to stir-fry until you get a light golden color, then add ginger and stir-fry again until you get a golden yellow color, then add shallots stir-frying so it’s a little bit cooked.
Turn to medium heat, put the marinated chicken pieces on the shallots evenly (try not to pile them together), drench with 10 grams of Guangdong rice wine, cover with the lid and stew for 7-8 minutes, add the green and red pepper mixed with oil and salt (spread on the chicken).
Add one teaspoon of oil and salt into the green and red pepper and stir evenly. Spread the peppers on the chicken when finished.
Turn to high heat and grab some coriander to put on the peppers and pour the remaining 10g of the rice wine. Cover with the lid and stew for around 1 minute, turn off the fire when it starts to sear. (It will taste better to stir the chicken with the sauce evenly before eating.)