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Writer's pictureKylie Po

Soy Braised Chicken



We needed a change from our regular fried or pan-seared chicken, so my mom suggested that I try braising the chicken thighs we had in our freezer while she attended a meeting. The sauce is the perfect blend of sweet, salty, and umami flavors. Make this recipe if you want a low-maintenance dish to prepare. Read a book or watch your favorite television show while waiting for it to simmer down.


Recipe

Yields 8-10 servings

Ingredients

10 chicken thighs

4 tablespoons oil

8 cloves garlic. minced

2 onions, diced

4 tablespoons minced ginger

1 tablespoon sugar

2 cups chicken broth (1 chicken stock cube dissolved in 2 cups water)

¼ cup soy sauce

4 tablespoons mirin

2 tablespoon sesame oil

1 tablespoon cornstarch

3 stalks leeks, sliced

5 to 7 shiitake mushrooms, sliced

Sesame seeds for garnish


Procedure

  • In a pan, heat some oil.

  • Cook the chicken thighs skin side down for 3 minutes then flip them to cook for another 3 minutes.

  • Once they are done, remove them from the pan and set them aside.

  • In the same pan, sauté garlic and onions until fragrant.

  • In a bowl, mix together the ginger, sugar, chicken broth, soy sauce, mirin, and sesame oil.

  • Add the chickens back into the pan.

  • Pour the broth mixture on top of the chicken.

  • Let this simmer.

  • After 15 minutes, dissolve the cornstarch with 1 tablespoon of the sauce to make a slurry.

  • Mix the slurry into the sauce in the pan.

  • Add in the leeks and mushrooms.

  • Let it simmer for another 10-15 minutes.

  • Once done, garnish with toasted sesame seeds, and enjoy!

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