Sung Si Kyung's Waterless Braised Chicken

• 500g boneless chicken thigh
• 4 tbsp Shaoxing wine (Chinese cooking wine)
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 1/2 onions
• 1 knob ginger
• scallions, generous amount
• sesame oil, as needed
• cooking oil, as needed

Recipe 🍳

Cooking tips 💡

• Searing the chicken skin-side down first renders the fat, which enhances the savory umami and eliminates any unwanted gamey smell.
• Using Chinese Shaoxing wine instead of cheongju imparts a uniquely sweet and deep aroma that noticeably elevates the dish.
• Since no water is used, it is essential to maintain low heat so the onion does not burn and its sweet juices are fully drawn out.

Recommended for 🙋

• ⭐Those who want a special chicken dish that brings out the deep, natural flavors of the ingredients without a single drop of water.
• ⭐Those who want to enjoy an exotic yet tender braised dish with the aroma of Shaoxing wine and ginger.