Sung Si-kyung's Chinese-style Braised Chicken
A Hong Kong-style chicken dish where the chicken is boiled, then the heat is turned off and it's gently cooked with residual heat for extreme tenderness, finished with a scallion-ginger soy sauce.
Ingredients needed 3 servings
Recipe
Cooking tips
- If you keep boiling vigorously, the chicken breast will become dry and tough, so be sure to follow the process of heating for 25 minutes, then turning off the heat and letting it sit in residual heat for 1 hour to achieve a perfectly tender texture.
- Don't discard the leftover chicken broth; use it as a base for noodle soups or porridge—it makes an excellent broth for various dishes.
Recommended for
- Those who want to experience moist and tender chicken texture without dryness.
- Those who want to try an exotic Chinese/Hong Kong-style chicken dish at home.
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