Braised Garlic Chicken


Preparation info

  • Serves


    • Difficulty


Appears in

Ken Hom's Hot Wok

Ken Hom's Hot Wok

By Ken Hom

Published 1996

  • About

The wok is a perfect cooking utensil for any type of cookery, not just Chinese or Asian. Its versatility is what makes it so universally popular. This recipe was inspired by a friend’s mother from the south of France. Madame Taurines often braised veal with whole garlic. I have substituted chicken and added my own Chinese touches, which work just as well. Braised in this way, the whole garlic becomes mild and sweet. Most of the resulting sauce cooks off, leaving a tender, aromatic chicken d