Entree: China – Henan – 河南焖鸡 ➤ Henan Men Ji (Henan-style braised chicken in a savory soy and aromatic sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 1 hr

Ingredients

- 2 lb (900 g) bone-in chicken thighs and drumsticks, skin-on (about 6 pieces)
- 2 tbsp (30 ml) vegetable oil
- 1 thumb (about 1 oz / 28 g) ginger, sliced thin
- 4 cloves garlic, smashed
- 3 scallions, white and light-green parts cut into 2 in (5 cm) lengths
- 3 tbsp (45 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 2 tbsp (30 ml) Shaoxing rice wine
- 1 tbsp (12 g) rock sugar or 1 tbsp (12 g) brown sugar
- 1 cup (240 ml) low-sodium chicken stock or water
- 1 star anise
- 1 small cinnamon stick (about 1 in / 2.5 cm)
- 1 tsp (5 ml) toasted sesame oil
- Salt to taste (start with 1/4 tsp / 1.5 g if needed)
- 2 tbsp (30 ml) vegetable oil or lard for finishing (optional)
- Fresh cilantro or scallion greens for garnish

Instructions

1. Pat chicken pieces dry and season lightly. Heat 2 tbsp (30 ml) vegetable oil in a heavy wok or Dutch oven over medium-high heat; brown chicken skin-side down in batches until golden about 3–4 minutes per side; remove and set aside.
2. Reduce heat to medium, add sliced ginger, smashed garlic, and scallion whites; stir-fry until fragrant, about 1 minute.
3. Return chicken to the pot, add light soy, dark soy, Shaoxing wine, rock sugar, star anise, cinnamon stick, and chicken stock; bring to a gentle simmer.
4. Cover and braise over low heat for 25–35 minutes until chicken is tender and sauce has reduced; uncover last 5–10 minutes to thicken and glaze the chicken, spooning sauce over the pieces.
5. Stir in toasted sesame oil, adjust seasoning with salt if needed, and finish with a small splash (2 tbsp / 30 ml) of hot vegetable oil or lard poured over the top for sheen if desired. Garnish with cilantro or scallion greens and serve with steamed rice.