Chinese red-braised chicken

Chinese red-braised chicken

  • serves 4
  • Easy

This Chinese-inspired chicken dish is quick, easy and perfect for a midweek meal. It's called red-braised because of the colour that is infused by the spices.



  • whole chicken thighs on the bone 8 small
  • oil for frying
  • ginger 4cm piece, shredded
  • garlic 2 cloves, finely sliced
  • star anise 1
  • spring onions 4, sliced plus extra to serve
  • chinese rice wine or dry sherry 100ml
  • soy sauce 2 tbsp
  • brown sugar 50g
  • broccoli 1 head, cut into florets
  • sesame oil
  • red chilli 1, shredded to serve
  • steamed rice to serve


  • Step 1

    Pull the skin off the chicken and discard. Heat 1 tbsp oil in a large frying pan, add the chicken and cook for 5 minutes, turning, until lightly golden. Add the ginger, garlic, star anise and spring onions. Cook for a minute then add the rice wine, soy, brown sugar and 150ml water. Turn down to a simmer then cook, covered for 20 minutes, turning now and again. Uncover then keep cooking until the sauce has reduced and is just glazing the chicken.

  • Step 2

    Cook the broccoli then toss with a few drops of sesame oil.

  • Step 3

    Serve the chicken in bowls with the rice and broccoli and the sauce spooned over. Scatter chilli and extra spring onion to serve.

Nutritional Information

  • Kcals 359
  • Fat 9g
  • Saturates 1.9g
  • Carbs 20g
  • Fibre 4.3g
  • Protein 40.5g
  • Salt 1.9g