Northeastern Chinese-style Braised Chicken

Ingredients

In this Northeastern Chinese adaptation, the original Italian Pollo in Potacchio is transformed by incorporating traditional Chinese spices and flavors. The dish takes on a spicier profile, with the addition of chili peppers and Sichuan peppercorns. The sauce is enriched with soy sauce, ginger, and garlic, giving it a distinct Northeastern Chinese taste. The cooking technique remains similar, with the chicken being braised to perfection, but the flavors are uniquely Chinese. We alse have the original recipe for Pollo in potacchio, so you can check it out.

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, thinly sliced 2 onions, thinly sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2-inch piece ginger, peeled and minced 2-inch piece ginger, peeled and minced
• 2 dried chili peppers, chopped 2 dried chili peppers, chopped
• 1 teaspoon Sichuan peppercorns 1 teaspoon Sichuan peppercorns
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons rice vinegar 2 tablespoons rice vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 1 cup chicken broth 1 cup chicken broth
• 2 green onions, chopped (for garnish) 2 green onions, chopped (for garnish)
• Steamed rice or noodles, for serving Steamed rice or noodles, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 38g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onions, garlic, ginger, dried chili peppers, and Sichuan peppercorns. Sauté until the onions are translucent and fragrant.
2. 2.
   Add the chicken pieces to the pot and cook until browned on all sides.
3. 3.
   In a small bowl, whisk together the soy sauce, rice vinegar, sugar, and chicken broth. Pour the mixture over the chicken.
4. 4.
   Bring the liquid to a boil, then reduce the heat to low. Cover the pot and simmer for about 45 minutes, or until the chicken is tender and cooked through.
5. 5.
   Remove the lid and continue simmering for an additional 10 minutes to thicken the sauce.
6. 6.
   Garnish with chopped green onions and serve the braised chicken with steamed rice or noodles.

Treat your ingredients with care...

• Chicken — For the best flavor and texture, use bone-in chicken pieces such as thighs or drumsticks.
• Sichuan peppercorns — Toast the peppercorns in a dry pan before using to enhance their aroma and flavor.
• Rice vinegar — If you don't have rice vinegar, you can substitute it with apple cider vinegar or white wine vinegar.

Tips & Tricks

• For an extra kick of heat, add more dried chili peppers or sprinkle some chili flakes on top before serving.
• If you prefer a milder flavor, remove the seeds from the dried chili peppers before chopping them.
• Marinating the chicken in the sauce for a few hours or overnight will intensify the flavors.

Serving advice

Serve the Northeastern Chinese-style Braised Chicken with steamed rice or noodles to soak up the delicious sauce. Add a side of stir-fried vegetables or a fresh cucumber salad for a complete meal.

Presentation advice

Garnish the dish with a sprinkle of chopped green onions for a pop of color. Serve it in a large, decorative serving bowl to showcase the vibrant sauce and tender chicken pieces.