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

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 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

Show original ingredient measurements

- 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

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

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.

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.