Prep 10 mins
Cook 40 mins
"Hon Xiao" literally translates to red cooked in Mandarin Chinese. This is a common way to prepare meats in the Chinese culture. My parents have been making this for as long as I can remember. When using chicken, it tastes best with skin-on dark meat pieces to achieve a good ooie-gooie sauce.
- 2 1⁄2-3 lbs chicken thighs or 2 1⁄2-3 lbs chicken legs, with skin on
- 1 tablespoon vegetable oil or 1 tablespoon nonstick cooking spray
- 2 whole green onions, cut in 2-inch pieces
- 4 slices fresh ginger, 1/2-inch thick
- 6 garlic cloves, peeled
- 3 tablespoons sherry wine, red rice wine
- 3 tablespoons soy sauce
- 2 -3 cups water (or cut back 1 tbs soy sauce and use low sodium chicken stock)
- 2 medium carrots, cut into 1/2-inch medallions
- 2 medium potatoes, diced into 1/2-inch cubes
- 4 dried red chili peppers (to be added with ginger, garlic and green onion bulbs) (optional)
- Heat wok or frying pan with the oil under medium/high heat.
- Score chicken along bone side with knife about 1" apart to ensure the inside of the chicken is properly cooked.
- Place chicken pieces into hot wok/pan skin side down to render the fat.
- When the skin is slightly golden brown, turn to brown the other side.
- Remove chicken onto a plate and discard/drain excess fat but leave a light coating on the wok.
- Under medium heat, add the white bulb ends of green onions, garlic, and ginger.
- Saute till fragrant. Return chicken pieces.
- Add rice sherry and soy sauce. Turn chicken to coat.
- After 2-3 minutes, add 1 cup of water/stock. Braise on medium heat for 20 minutes. Flip chicken half way through to cook evenly. Add more water if necessary.
- After braising for 20 minutes, add remaining green onions, carrots and potatoes then additional water to cover. Braise for another 10 minute stirring occasionally until vegetables are tender and the liquid has been reduced to a gravy consistency.
- Serve with cooked jasmine rice or plain white rice.