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Chinese braised chicken with garlic

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6 Chicken thighs
2 tbsp Plain flour
3 tbsp Sherry
2 tbsp Light soy sauce you can buy reduced salt soy sauce
1 head, seperated into cloves and peeled Garlic
2 Spring onions
1 tbsp Sesame seeds

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Chinese braised chicken with garlic

    • Serves 4
    • Easy


    This is a delicious and easy wok-based dish which is much healthier in comparison with the MSG-filled chinese take-away dishes. I use chicken thighs on the bone but this can be made using drumsticks or boned thighs. I’ve never made it with chicken breast as I always find chicken breast has a tendency to dry out and be chewy (which my kids don’t like) but feel free to give it a go if you prefer chicken off the bone.

    As usual it feeds a family of 2 adults and 2 small children. I serve it with sticky rice and broccoli or crispy kale.

    Crispy Kale is a winner in our house and I’m always amazed how popular it is. To do this, lay curly kale on a baking sheet and roast at 180degC in the oven for around 15 minutes, until the kale is crunchy. Stir half way through.

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    Place the chicken thighs in a food bag with 2 tablespoons of flour. Shake to cover the chicken.


    In a pre-heated wok, add 2 tbsp oil and brown the chicken all over. You may need to do this in batches. Remove the browned chicken to a plate.


    Wipe the wok out and add a touch more oil, stir fry the garlic cloves for 5 minutes.


    Add the soy sauce, sherry and 3 tbsp water and allow to heat to simmering point. Return the chicken back to the wok and cover with a lid. Allow to cook on a low heat for 20 minutes until the chicken is cooked and the sauce is thick and unctuous.


    Serve with rice and vegetables. Garnish the chicken with finely slice spring onions and sesame seeds.

    Alison Lyles

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