Braised Chicken is a dish from the cuisine of Dezhou, located in the Chinese province of Shandong. The basic technique of braising chicken lies in cooking the tough chicken cuts in moist-heat, to make it tender. Worldwide, the classic way of braising chicken is to sauté the chicken in fat or oil and then, braise it in a liquid, which could be a broth, juice, water or wine or a mixture of two or more of these or other liquid bases. In the next step, seasonings such as salt and pepper, spices, and herbs are added as per the recipe. At this point, the flame or oven temperature is turned to a high note, allowing the chicken and the other ingredients to simmer in the liquid before the gas is turned off.
History of Braised Chicken
Also known as “Dezhou Five-fragrant Boneless Braised Chicken,” this dish is the creation of Dezhou’s Deshunzhai Restaurant that existed in the Guangxu era, during the Qing Dynasty. The main procedure for braising chicken according to this traditional Chinese method is to deep fry the chicken and cook it with mushrooms, clove, cardamom, fennel, autumn fruit, angelica dahurica and malt sugar, in a liquid base of premium soy sauce. This dish, which originated hundred years back, has now been adopted by several cuisines of the world and is now made in different variations.
Ingredients Used and Popular Methods of Preparation of Braised Chicken
Braised Chicken with Potatoes – Ingredients used for this braised dish include oil, butter, onion, potatoes, celery, salt, thyme, pepper, bay leaf, chicken bouillon cube, hot water, chicken broth and peas. The chicken, and then, all the vegetables and herbs are first sautéed in butter and oil over reduced heat. The liquids are then added for the chicken to be braised and the other ingredients to cook through.
Braised Chicken Thighs with Button Mushrooms – Ingredients used for this preparation include olive oil, chicken thighs, essence, salt, black pepper, butter, button mushrooms, yellow onion, all-purpose flour, garlic, tomato paste, chicken stock, rosemary leaves, steamed white rice and parsley. All the ingredients, except rice and the tomato paste are sautéed and then, the chicken is simmered in tomato paste and water until tender and then, served hot over rice with garnish.
Braised Chicken Chasseur – For this dish, seasoned chicken is pan-fried in olive oil and then, mixed with stir-fried onions and mushrooms. Then, the chicken is cooked in white wine and tomato puree and then, in consommé. This mixture is simmered with added tomatoes and herbs and served hot.
Emeril's Oven Braised Chicken With Potatoes And Veggies – Cooked in a Dutch oven, the seasoned chicken pieces are sautéed with celery, potatoes, onion and carrots and then, cooked in white wine. The dish is cooked until the liquid is reduced to half and then, chicken stock, rosemary, salt and pepper and thyme are added to the dish and the cooking is completed and served with a crusty bread.
Calorific Value of Braised Chicken
One serving of Balsamic Braised Chicken with Olives contains 295 calories, contributed by 11 grams of fat, 15 grams of carbohydrates and 3 grams of protein. One serving of Apple Braised Chicken offers 250 calories. Braised Chicken with Mushrooms contains 321 calories, containing 9 grams of fat, 34 grams of carbohydrates and 26 grams of protein.