Entree: China – Ningxia – 宁夏炖鸡 ➤ Níngxià dùn jī (Slow-braised Ningxia-style chicken in a savory soy and aromatic-spice sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 1 hr

Ingredients

- 1 whole chicken, about 3 lb (1.36 kg), cut into 8 pieces
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (45 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 2 tbsp (30 ml) Shaoxing wine (or dry sherry)
- 1 tbsp (12 g) rock sugar or granulated sugar
- 1 cup (240 ml) chicken stock or water
- 1 2-inch (5 cm) piece fresh ginger, sliced
- 4 scallions, cut into 2 in (5 cm) lengths
- 2 star anise
- 1 bay leaf
- 1/2 cup (50 g) goji berries (optional, rinsed)
- 1 tsp (5 g) salt, adjust to taste
- 1/4 tsp (0.5 g) ground white pepper or black pepper
- 2 tbsp (30 ml) light oil for finishing (optional)

Instructions

1. Heat 2 tbsp (30 ml) vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Pat chicken pieces dry and brown in batches until golden on both sides; transfer to a plate.
2. Reduce heat to medium, add sliced ginger and scallion whites, and stir-fry until fragrant (about 1 minute). Add light soy, dark soy, Shaoxing wine, and rock sugar; stir to dissolve the sugar.
3. Return chicken to the pot, nestle star anise and bay leaf among pieces, pour in chicken stock to come halfway up the chicken pieces, and bring to a simmer.
4. Cover, reduce heat to low, and braise gently for 30–40 minutes until chicken is tender and cooked through. Add goji berries in the last 5 minutes of cooking if using.
5. Remove lid, increase heat to medium-high, and reduce the sauce for 3–5 minutes until glossy and slightly thickened. Taste and adjust seasoning with salt and pepper.
6. Spoon sauce over the chicken, garnish with scallion greens, and serve hot with steamed rice.