Red Braised Chicken (with optional leftover veggies)


Like most people, I hate throwing away leftovers in the fridge. A staple in our household for dinner is Red Braised Chicken, which is something my mom cooked a lot when I was growing up. It’s easy to make and the sauce is just yummy with just  plain white rice. Last week, I added in some leftovers and was so happy I found another way to use up old leftover potatoes and a lonely carrot that was left by itself in a bag in the fridge.


  • 6-7 chicken thighs (I used 2 of the costco chicken thigh packages) – my mom usually uses drumsticks and chops them in half. I only do that on a special occasion – chicken thigh is much easier to cut.
  • 2-3 slices of french ginger
  • 3 cloves garlic (smashed)
  • 1/2 c soy sauce
  • 1-2 tbspn dark soy sauce (for the pretty color)
  • 2 tbsps rice wine
  • 3 tbsns sugar
  • 1 c water
  • salt to taste
  • optional: carrots, potatoes, onions (The vegetables change the flavor of the dish, so I usually only add them if I want to add more veggies to our dinner, or if I have leftovers of any of these items in our fridge). In the pictures, I used leftover roasted potatoes, and leftover onions w/ bell peppers.
  • DSC06184DSC06185


1. Cut the chicken thighs into 2-3 pieces (only one piece has the bone, or you can debone completely if you like). Our family likes to keep the skin on, but you can remove the skin.
2. In a large pot, add some oil and the fresh ginger. When the ginger gives off that ginger-y aroma, throw in the chicken thighs. Cook and turn until browned. (first picture)
3. Add garlic, soy sauce, dark soy sauce, rice wine, sugar, water, and salt. Bring to a boil, and then simmer for about 20 minutes, or until you feel the taste has seeped into the chicken to your liking. If you cook for longer, make sure there’s plenty of liquid in the pot so that the chicken doesn’t dry out. (second picture)
4. Optional: after 10-15 minutes of simmering the chicken, you can add the cooked leftover veggies. If you decide to add fresh carrots or potatoes, you need to pan fry them first in some oil or else they will become too mushy when you add it into the simmering chicken. (third picture of my leftovers straight from the fridge. Don’t they look so happy that they won’t have to be thrown away?)
5. Serve over rice with another veggie! Something green usually looks the best.



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