This simple classic braise sees the chicken deep-fried first to add colour and texture, then gently braised for tenderness as it makes its own sauce. You can use chicken thighs, boneless if you wish, but I much prefer to suck the chicken off the bone, as it has heaps more flavour that way and stays moist. Don’t use chicken breasts — they dry out too much.
Heat a wok until smoking. Add
Reheat the wok over medium heat and add
Add the fried chicken, the stock, shaoxing, soy sauce and salt to taste. Bring to the boil, reduce the heat and simmer gently, uncovered, for about 20 minutes, stirring from time to time. By the time the chicken has cooked, the sauce may not have reduced enough. If that is the case, remove the chicken, return the wok to high heat and reduce for a minute or two more until it has thickened. Pour the sauce over the chicken and sprinkle with spring onion.
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