Red-Braised Chicken Chunks
红烧鸡块没朋友版，超级下饭 · pan chinese cuisine
4.4 · 5 reviewsA homestyle red-braised chicken dish from a popular Chinese home-cooking site, tagged in the author's Hall of Fame collection. Built on chicken legs braised with doubanjiang, soy sauces, aromatics and rock sugar for a glossy, savory-sweet sauce that pairs perfectly with steamed rice.
Colm ByrneIrish guy in Boston who makes a mean stew and a questionable attempt at pho. Weekend baker, weekday pasta-and-frozen-peas guy. Honest recipes only.Nutrition & allergens
Contains:SoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
8.0 piece
Dried chiles干辣椒
3.0 piece
2.0 piece
15.0 piece
3.0 slice
0.5 stalk
1.2 oz
0.6 oz
0.37 oz
0.71 oz
Techniques you'll use
- Blanching (chao shui) ↗
Par-cook in boiling water to clean, tighten, or prep ingredients.
- Aromatic blooming (bao xiang) ↗
Bloom ginger, garlic, and chili in hot oil to build the aroma base.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
Steps
- 1
Step 1
Cut the scallion into diagonal sections, cut the dried chilies into segments, slice the ginger, and cut the garlic into chunks.
✅ Done when: All aromatics are cut into the specified pieces and ready to go.
- 2
Step 2
Measure out 1 spoonful of doubanjiang (fermented broad bean paste).
✅ Done when: One spoonful of doubanjiang is measured and set aside.
Cut the chicken legs into chunks and blanch them briefly in a pot of boiling water.
✅ Done when: The chicken pieces have been dipped in the boiling water and removed.
Heat oil in a wok; when it is about 70% hot, add the scallion, ginger, garlic, and dried chilies.
✅ Done when: The oil shimmers and the aromatics are in the pan, releasing their fragrance.
Add one spoonful of doubanjiang and stir-fry over low heat until fragrant.
✅ Done when: The paste smells fragrant and the oil turns red.
Stir-fry until the color is even.
✅ Done when: The paste mixture shows a uniform red color with no pale streaks.
Add the chicken chunks, then pour the light and dark soy sauces down the side of the wok.
✅ Done when: All chicken pieces are coated and picked up some color from the soy sauces.
- 8
Step 8
Stir to combine, then add 2 star anise and 15 Sichuan peppercorns.
✅ Done when: The chicken is evenly coated and the whole spices are distributed through the wok.
- 9
Step 9
Add the rock sugar and half a spoonful of oyster sauce.
✅ Done when: The rock sugar and oyster sauce are added and incorporated into the chicken.
Stir briefly, then pour in boiling water to just cover the chicken. Simmer over low heat for 30 minutes. Add salt to taste, stir well, then reduce the sauce over high heat and take off the heat.
✅ Done when: After 30 minutes of simmering the chicken is tender and the sauce has thickened to a glossy glaze.
- 11
Step 11
Sprinkle with a little chopped scallion and plate.
✅ Done when: The dish is plated with chopped scallion scattered on top.