Jiangsu-style Braised Octopus

Ingredients

In this adaptation, the traditional Filipino adobo flavors are transformed into the distinct flavors of Jiangsu cuisine. The original dish is typically cooked with vinegar and soy sauce, while the Jiangsu-style braised octopus incorporates Shaoxing wine and a combination of aromatic spices. The cooking technique is also modified to achieve a tender texture that is characteristic of Jiangsu cuisine. We alse have the original recipe for Adobong pugita, so you can check it out.

• 1.5 kg (3.3 lbs) octopus, cleaned and tentacles separated 1.5 kg (3.3 lbs) octopus, cleaned and tentacles separated
• 4 tablespoons vegetable oil 4 tablespoons vegetable oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons ginger, minced 2 tablespoons ginger, minced
• 4 tablespoons Shaoxing wine 4 tablespoons Shaoxing wine
• 4 tablespoons light soy sauce 4 tablespoons light soy sauce
• 2 tablespoons dark soy sauce 2 tablespoons dark soy sauce
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 2 tablespoons sugar 2 tablespoons sugar
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 4 green onions, chopped (for garnish) 4 green onions, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 45g
• Fiber: 2g
• Salt: 3g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and ginger, and sauté until fragrant.
2. 2.
   Add the octopus tentacles to the pot and cook for about 5 minutes, until they start to curl and turn opaque.
3. 3.
   Pour in the Shaoxing wine, light soy sauce, dark soy sauce, oyster sauce, and sugar. Stir well to combine.
4. 4.
   Add the chicken broth to the pot and bring to a simmer. Reduce the heat to low, cover, and let the octopus braise for about 1.5 to 2 hours, or until tender. Stir occasionally to ensure even cooking.
5. 5.
   Once the octopus is tender, remove it from the pot and set aside. Increase the heat to medium-high and simmer the sauce until it thickens slightly.
6. 6.
   Return the octopus to the pot and toss it in the thickened sauce to coat evenly.
7. 7.
   Serve the Jiangsu-style braised octopus hot, garnished with chopped green onions. Enjoy with steamed rice.

Treat your ingredients with care...

• Octopus — To tenderize the octopus, you can either simmer it in water for 30 minutes before using it in the recipe or use a pressure cooker for 10 minutes. This will ensure a tender texture in the final dish.

Tips & Tricks

• If you prefer a spicier flavor, you can add a small amount of chili flakes or Sichuan peppercorns to the sauce.
• For an extra layer of flavor, marinate the octopus in the sauce for 1 hour before cooking.
• If you can't find Shaoxing wine, you can substitute it with dry sherry or rice wine vinegar.
• Adjust the sweetness of the dish by adding more or less sugar according to your taste preference.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Jiangsu-style braised octopus as a main dish with steamed rice. The tender octopus and flavorful sauce pair perfectly with the fluffy rice, creating a satisfying and complete meal.

Presentation advice

Arrange the braised octopus on a serving platter and garnish with chopped green onions. The vibrant green color of the onions adds a pop of freshness to the dish. Serve it family-style, allowing everyone to help themselves to the tender octopus and aromatic sauce.