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菊花燉鸡 - Chrysanthemum Chicken
Chrysanthemum Chicken, or 菊花燉鸡, features Chicken thigh pieces braised with thinly sliced onion in a flavorful sauce enhanced with Rice Wine.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Course:
Main Dish
Cuisine:
Chinese
Keyword:
Chicken, Onion, Rice Wine, Sesame Oil, Soy Sauce
Servings:
4
as one dish in a Chinese meal
Author:
John Thompson
Ingredients
4
Chicken thighs
bone-in, skin-on;
1
medium Onion;
½
cup
Chicken stock;
1
Tbsp.
Sugar;
2
Tbsp.
Rice Wine;
3
Tbsp.
Soy Sauce;
½
tsp.
Sesame Oil;
Instructions
Cut each of the Chicken thighs into 4 to 6 pieces.
Slice the Onion into very thin, semi-circular strands.
Quickly deep-fry the Chicken pieces until just beginning to brown, then drain and set aside.
Stir-fry the Onion in a little oil over moderate heat for a minute or so, then add the remaining ingredients except the Chicken.
Cook, stirring occasionally, until the Onion is softened and caramelized and the sauce has reduced.
Add the Chicken, cook a little longer until the sauce is no more than a glaze, and serve immediately.