Main ingredients 🥩
chicken thigh meatgreen mustard greensdouble flower decoctionoyster saucetonkatsu saucegarlic
Solo Cooking God's Double Flower Decoction Braised Chicken
An unusual braised chicken dish that uses an entire bottle of store-bought double flower decoction as sauce, delivering deep herbal aroma and rich, thick umami flavor from traditional Chinese medicine ingredients.
🙋 Recommended for
- ⭐ Those who want to enjoy a deep, unique, and restaurant-quality Chinese-style meat dish at home with minimal effort
- ⭐ People who love thick, sweet-savory braised chicken with abundant herbal aroma, paired with crisp green mustard greens
Ingredients needed 🛒2 servings
- chicken thigh meat 350g
- green mustard greens 2~3 bunches
- double flower decoction 1 bottle
- water 1 cup
- oyster sauce 2 tablespoons
- tonkatsu sauce 2 tablespoons
- sugar 0.5 tablespoon
- minced garlic 1 tablespoon
- vegetable oil a little
- salt a little
- pepper a little
Recipe 🍳
- Heat a small amount of vegetable oil in a pan, place the chicken thigh meat skin-side down, and season with salt and pepper.
- Sear evenly on both sides until the surface turns a deep brown and becomes crispy.
- Cut the chicken into bite-sized pieces, then use a kitchen towel to wipe off excess oil from the pan.
- Add water 1 cup, oyster sauce 2 tablespoons, tonkatsu sauce 2 tablespoons, sugar 0.5 tablespoon, and minced garlic 1 tablespoon to the pan.
- Shake the store-bought double flower decoction bottle well, then pour the entire bottle into the pan and mix the seasoning thoroughly.
- Once the sauce begins to bubble vigorously, add plenty of cleaned green mustard greens that have been halved.
- Blanch the greens for about 30 seconds until they just wilt, then remove them immediately to preserve their crispness.
- Turn up the heat and simmer until the sauce reduces and becomes thick and sticky.
- Add oil to the pan, sear seasoned chicken thigh meat until crispy, cut into bite-sized pieces, and wipe off excess oil with a kitchen towel.
- Pour in water, oyster sauce, tonkatsu sauce, sugar, minced garlic, and one bottle of double flower decoction, then bring to a boil.
- Once boiling, blanch the green mustard greens for 30 seconds, remove them, and continue simmering the remaining sauce until it becomes thick and glossy.
Cooking tips 💡
- Do not skip removing the chicken fat—failing to do so may cause the sauce to separate and taste greasy. Always clean the pan with a kitchen towel after searing.
- The herbal aroma of double flower decoction effectively masks any gamey smell in the chicken and easily replicates the deep, sophisticated flavor characteristic of high-end Chinese dishes.
- Arrange the blanched green mustard greens around the plate and place the braised chicken and thick sauce in the center for a beautifully presented, standout dish.
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