Entree: China – Shanxi – 山西老陈醋鸡 ➤ Shānxī lǎo chén cù jī (Chicken braised in sharp aged Shanxi vinegar with soy, ginger, and aromatics)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Additional 15 min

Total 50 min

Ingredients

- 2 lb (900 g) bone-in chicken thighs, skin on, cut into serving pieces
- 3 tbsp (45 ml) mature Shanxi black vinegar (laochen cu)
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 1 tbsp (15 ml) Shaoxing wine
- 1 tbsp (15 g) granulated sugar
- 1 cup (240 ml) water or low-sodium chicken stock
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 g) fresh ginger, thinly sliced
- 3 cloves garlic, smashed and sliced (about 0.25 oz / 7 g)
- 2 scallions, white and green parts separated, whites sliced, greens cut into 1-inch (2.5 cm) lengths for garnish
- 1 small dried red chili or 1/2 tsp (1 g) chile flakes (optional for heat)
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water for slurry, if needed to thicken
- Salt to taste (about 1/2 tsp / 2.5 g, adjust at end)

Instructions

1. Pat the chicken pieces dry and season lightly with a pinch of salt. In a bowl combine light soy sauce, dark soy sauce, Shaoxing wine, and sugar; add chicken and toss to coat. Let marinate 15–20 minutes while preparing aromatics.
2. Heat the vegetable oil in a wide skillet or shallow wok over medium-high heat. Add chicken pieces skin-side down and brown until golden on both sides, working in batches if necessary, about 4–5 minutes per side. Transfer browned chicken to a plate.
3. Reduce heat to medium, add ginger slices and garlic to the pan and stir-fry briefly until fragrant, about 30–45 seconds. Add the white parts of the scallions and optional dried chili and stir 30 seconds.
4. Return the chicken to the pan. Pour in the Shanxi black vinegar and the water or stock, scraping up any browned bits from the pan. Bring to a simmer, cover, and braise gently until chicken is cooked through and tender, about 15–20 minutes.
5. Uncover and increase heat to reduce the sauce for 3–5 minutes until slightly syrupy. If a thicker glaze is desired, stir in the cornstarch slurry and simmer 1–2 minutes until glossy and thickened. Taste and adjust salt if needed.
6. Remove from heat, sprinkle with the green scallion lengths, and serve immediately with steamed rice to soak up the tangy sauce.