Red-Braised Chicken

Preparation info
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By Neil Perry

Published 2008

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Red-braising differs from cooking with a master stock because, by the time the ingredients are tender and cooked through, the stock has turned into a sauce that is served with the dish; it is in fact a true braise. It is also called red cooking, the ‘red’ referring to that deep reddish-brown sheen the soy sauce and yellow rock sugar give the sauce. It’s definitely one of my favourite tastes: deep and mysterious, rich, salty and sweet all at the same time. Taste for balance and a nice richne