Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 1 can of coconut milk (13.5 oz)
- 1 cup of chicken broth
- 2 tablespoons of soy sauce
- 2 tablespoons of Shaoxing wine
- 1 tablespoon of dark soy sauce
- 1 tablespoon of sugar
- 1 tablespoon of sesame oil
- 1 tablespoon of vegetable oil
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of five-spice powder
- 1 piece of ginger (thumb-sized), sliced
- 4 cloves of garlic, minced
- 2 green onions, chopped
- 1 red chili pepper, sliced
- 2 tablespoons of cornstarch
- 2 tablespoons of water
Special equipment needed:
- Dutch oven or heavy-bottomed pot with a lid
Step-by-step instructions:
1. Heat the vegetable oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken pieces and brown them on all sides for about 5 minutes. Remove the chicken and set it aside.
2. In the same pot, add the ginger, garlic, green onions, and red chili pepper. Stir-fry for 1-2 minutes until fragrant.
3. Add the coconut milk, chicken broth, soy sauce, Shaoxing wine, dark soy sauce, sugar, sesame oil, salt, black pepper, and five-spice powder. Stir well to combine.
4. Return the chicken to the pot and bring the mixture to a boil. Reduce the heat to low, cover the pot with a lid, and simmer for 45-50 minutes or until the chicken is tender and cooked through.
5. In a small bowl, mix the cornstarch and water together to make a slurry. Add the slurry to the pot and stir well to thicken the sauce. Simmer for an additional 5 minutes.
6. Serve the Coconut Dezhou Braised Chicken hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Medium-high heat for browning the chicken
Low heat for simmering the chicken
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 28g
Carbohydrates: 9g
Protein: 38g
Sodium: 1000mg
Sugar: 4g
Substitutions for ingredients:
- Chicken can be substituted with pork or beef.
- Shaoxing wine can be substituted with dry sherry or rice wine.
- Dark soy sauce can be substituted with regular soy sauce and a pinch of sugar.
- Red chili pepper can be substituted with dried chili flakes or omit it for a milder flavor.
Variations:
- Add vegetables such as carrots, potatoes, and mushrooms to the pot for a heartier meal.
- Use bone-in chicken thighs or drumsticks for a more flavorful dish.
- Add a tablespoon of peanut butter to the sauce for a nutty flavor.
Tips and tricks:
- Brown the chicken well to develop a rich flavor.
- Use a heavy-bottomed pot to prevent the sauce from burning.
- Adjust the seasoning to taste by adding more salt, sugar, or soy sauce.
- Use leftover braised chicken to make sandwiches or salads.
Storage instructions:
Store leftover Coconut Dezhou Braised Chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the braised chicken in the microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve the Coconut Dezhou Braised Chicken in a large bowl or platter with steamed rice on the side. Garnish with chopped green onions and sesame seeds.
Garnishes:
Chopped green onions and sesame seeds.
Pairings:
Steamed rice, stir-fried vegetables, and a cold beer.
Suggested side dishes:
Stir-fried bok choy, sautéed green beans, or roasted sweet potatoes.
Troubleshooting advice:
- If the sauce is too thin, add more cornstarch slurry to thicken it.
- If the sauce is too thick, add more chicken broth or water to thin it out.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
- Store leftover chicken in the refrigerator within 2 hours of cooking.
Food history:
Dezhou Braised Chicken is a famous dish from Dezhou, a city in Shandong Province, China. It is known for its rich flavor and tender texture.
Flavor profiles:
Savory, sweet, and slightly spicy.
Serving suggestions:
Serve the Coconut Dezhou Braised Chicken with steamed rice and a side of stir-fried vegetables.
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