Red Braised Chicken Thigh

Slice the ginger and roughly chop the spring onions. 

1. Start by heating up your wok on high heat. Add 1-2 tbsp of oil, then throw in your sliced ginger. Let it fry until golden brown—this is where the fragrance starts!
2. Once the ginger is golden, add in your chopped spring onions. Stir-fry for another minute until they soften and brown slightly. This step infuses the oil with flavour, setting up the perfect base for the dish.
3. Turn the heat up to high and add your chicken thighs. Let them sit undisturbed for 2-3 minutes to get a good sear before flipping. You want a nice golden crust on both sides—this locks in the juices.
4. Keep the heat high and pour in the dark soy sauce. Let it bubble up and caramelise slightly.
5. Add the palm sugar and stir to melt it into the sauce. This gives that signature deep red colour.
6. - Pour in the Shaoxing rice wine and light soy sauce, giving everything a good mix.
7. Let the sauce bubble vigorously for 3-4 minutes until it thickens into a syrupy consistency, coating the chicken well.
8. Pour in the chicken stock (or water) until the chicken is mostly covered.
9. Bring to a boil, then reduce to medium heat and let it simmer for 15-20 minutes.
10. As the sauce reduces, it thickens again into a glossy, treacly texture—perfect for spooning over rice. The chicken should be tender, succulent, and packed with deep umami flavour.
11. Dish it up with steamed rice, let that sauce soak in, and enjoy an easy, delicious meal!