Braised Chicken with Port and Soy Sauce
This amazingly easy and juicy Braised chicken with port and soy sauce recipe is easily adaptable to your preferences and makes for a wonderful main course dinner on your table.
Cooking Time: 15mins - 30mins
Total time: 15mins - 30mins
900g chicken (cut into 4 pieces)
5 slices ginger
4 cloves garlic
75g red chili (cut into pieces)
75g onion (cut into pieces)
50g green chili (cut into pieces)
50g Chinese celery (sectioned)
100ml Lee Kum Kee Double Deluxe Soy Sauce
1 tbsp sugar
1 tsp corn starch
3 tbsp water
- Heat 2 tbsp oil to saute, green chilli, red chilli and Chinese celery until fragrant. Drain and set aside.
- Saute shallot, garlic, onion and ginger slices in the same saucepan. Add chicken pieces and pan fry until golden yellow.
- Add seasoning mix. Cover, cook over medium heat for about 15-18 mins until chicken is tender. Take out and let cool. Chop the chicken and arrange on plate.
- Add thickening to sauce left in pan. Cook until sauce thickens. Stir in chilli and Chinese celery. Pour sauce over chicken and serve.