Chinese red-braised chicken
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
Chinese braised winter squash
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 450g winter squash
- 2 tbsp vegetable oil
- 4 dried red chilliessnipped into ½-inch pieces, seeds removed
- 1 tbsp fermented black beanscoarsely chopped
- 3 garlic clovesthinly sliced
- 240ml unsalted stock (any kind) or water
- 1 tsp sugar
- ½ tsp sea salt flakes
- ½ tsp toasted sesame oil
- ground white pepper
- 1 spring oniongreen part only, thinly sliced, to garnish
Nutrition: per serving
- kcal139
- fat7g
- saturates0.6g
- carbs14.4g
- sugars4.7g
- fibre4.1g
- protein2.6g
- salt1g
Method
step 1
Peel and core the squash and cut it into 3.5-4cm wedges, then cut the wedges into pieces 1cm thick.
step 2
Heat a wok over a high heat and add the oil, swirling to coat the sides. Stir-fry the chillies for 10 seconds until they begin to darken. Add the beans and garlic, and let them sizzle for 30 seconds until fragrant. Add the squash pieces and stir them around the wok to pick up all the fragrant oil, then pour in the stock or water and bring to a boil. Season with the sugar and salt, then cover, reduce the heat to maintain a gentle simmer, and cook for 4-5 mins or until the squash has absorbed most of the liquid and is tender enough to pierce with a chopstick.
step 3
Uncover and taste for sugar and salt; adjust the seasoning, if necessary. Remove from the heat, stir in the sesame oil and a dash of white pepper. Scatter the sliced spring onion on top and serve.
