Braised chicken
Chicken is a favorite with kids. Fried chicken, to be specific. Although we occasionally go on a KFC binge, I try to think of more creative ways of serving chicken without frying. Braised chicken is a very good alternative. No oil is added, the chicken absorbs all the seasonings and the cooked dish looks like fried chicken. There is even no need to marinate the chicken. The best part? No sputters of cooking oil on and around the stove. That’s really the worst part of frying–the mess to clean up afterwards.
Ingredients :
1 chicken, cut up
1/8 c. of lemon juice
1/8 c. of dark soy sauce
1/8 c. of tomato catsup
1 head of garlic, minced
1 larged onion, minced
1 tbsp. brown sugar
1 tbsp. Hoisin sauce
1/4 tsp. ground black pepper
1 bay leaf
How to :
Mix the lemon juice, soy sauce, garlic, onion, catsup, sugar and pepper together. In a large mixing bowl, pour the mixture over chicken. With your hands, mix chicken pieces making sure that each piece is coated with the marinade. Let sit covered for 30 minutes to an hour. Or, if possible, overnight in the refrigirator.
Transfer the chicken pieces and the marinade to a skillet. Add bay leaf. Turn on heat to high. When the liquid starts to boil, stir the chicken pieces around. When the liquid starts to evaporate and the chicken starts rendering fat, add 1/8 cup of stock or water. Bring to a boil. Lower heat, cover skillet tightly and simmer chicken for 20 to 30 minutes. Check the amount of remaining liquid every 10 minutes or so to avoid burning. An older chicken will require a longer cooking time and you may have to add more liquid. Do not add more than 1/8 cup of liquid at a time.
After 30 minutes, most of the liquid should have evaporated. Uncover skillet, turn up heat to high. Add hoisin sauce. Stir to coat chicken pieces evenly with hoisin sauce. Continue stirring for 30 seconds. Turn off heat. Lift each piece with a tong to drain excess fat and transfer to a serving platter. Do not drain on paper towels; paper towels will absorb the sauce.
ShareYou might like these too...
Comments
18 Responses to “Braised chicken”Trackbacks
Some related discussions...-
[...] cook both chickens minus the breasts. Two dishes to make dinner more exciting. This soupy dish and braised chicken were what we had for dinner earlier tonight. I used the backs of the chicken for the soupy dish, [...]
If you want your own pic to show with your comment, go get a gravatar!
View the archive
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
| « Feb | ||||||
| 1 | 2 | 3 | 4 | 5 | 6 | |
| 7 | 8 | 9 | 10 | 11 | 12 | 13 |
| 14 | 15 | 16 | 17 | 18 | 19 | 20 |
| 21 | 22 | 23 | 24 | 25 | 26 | 27 |
| 28 | 29 | 30 | 31 | |||
Conversations
- Elaine on 'Tiramisu, party style': This is a genius take on tiramisu. Not only it looks presentable but...
- nina on 'Chocolate cheesecake': Looks yummy…I agree, Ms. Connie, the finished product is only as good...
- phynkee on 'Chocolate cheesecake': Hi Ms. Connie, your cheesecake recipes are so yummy, I made the coffee...
- Clydi on 'How to caramelize sugar': You are a god send. I have tried several recipes before and my sugar...
- Charlotte on 'Chicken, Edam cheese and pasta dish': Can I omit the white wine?
Stay updated!
Hello Connie,
My family really love this recipe..I tried this today for our Sunday lunch here in Poland.. glad to know my Polish family likes it so much. Thanks for your site .. I got lots of info here and techniques in cooking. I am your avid fan here
aileen, hello.
Glad to know your family enjoyed the chicken. I bet it’s a lot different from Polish dishes.
Hello Connie,
Polish dishes is really much different from our asian way of cooking. That is why they love the way we add spices and variety on our cooking.
By the way, my husband love your site too. He is learning how to cook from your site.
im so thankful that i found your site!I really enjoyed cooking the dishes that you post here! You are a God sent Ms. Connie! Thank you so much!
Whew! At last I did something that really looks like the pic
And hey I cooked this today cos it’s suppose to be our wedding anniversary but he is far and anniversaries really don’t matter to us muslims. I’m a convert by the way. Though my Pandan Macaroon doesn’t look that good but my Macaroons with the condense milk is an instant hit with my son who happens to adore macaroons. I made macaroons for the lat 3 days straight for my son, birthday boy cuz and neighbor, imagine?
Thanks Con, you will surely be rewarded for helping a lot of moms in the world.
thanks for the recipe connie! may i ask where i can buy bay leaf? i can’t seem to find any in the SM hypermarket. is there a substitute for this or can i make this optional and just skip it? thanks
anna, bay leaf = laurel. You can buy them even in wet markets.
Cooked this last Saturday and it was really really good. I saved some sauce with it kasi masarap ilagay yung sauce sa kanin. Sarap ng kainan namin sa bhay.
Thanks and keep up the good work!
hi connie,
i tried ur recipe for the 1st time sans bay leaf .. (i have been just browsing this month) and my husband loves this dish.. although he said to try it w/o hoisin sauce just to see the taste of the marinade.. so maybe next time nalang..
maraming salamat…
do you have a bbq chicken grill marinade? would be nice if you can recommend one for me..
thanks again… Anna (from dumaguete city)
where is the instructions and ingredients???
Anna, there is. But you’ll have to use the search box.
Myriam, open you eyes and you’ll find them.
hi connie! i woould just like to ask what can i replace instead of hoisin sauce? i have a hard time lloking for it here in maui….thanks=)
Hi, Ms. Connie. Can I use calamansi as substitue for lemon juice?
Try char shiu, honeybear.
Kaye, yes.
I marinate the chicken overnight though I used kikoman soy sauce because not all the groceries here sell dark soy sauce. It was a hit! Thanks Ms. Connie:))
hi ms.connie,have you tried the chicken imperial at kfc?masarap kc sya,i know na once you tasted it,im sure dahil sa galing mo magluto,alam mo na agad kung pano sya lutuin,hawig kaya sya dito sa braised chicken mo?
Hi Ms. Connie!
I tried this recipe and it is very delicious! I put Sriracha in mine cause my hubby likes the spicy kick to it. And I didn’t take it out of the remaining sauce/liquid… sarap sa kanin!!! Thanks for sharing your awesome recipe!