Forbidden City Chicken

Embark on a culinary journey with Forbidden City Chicken, a rich and aromatic dish inspired by the bold flavors of Chinese cuisine. Tender chicken thighs are first seared to golden perfection, then braised in a luscious sauce infused with dark soy, Shaoxing wine, honey, and the warming spices of star anise and cinnamon. Enhanced with the earthy aroma of garlic and ginger, this dish is a masterful blend of savory, sweet, and umami. The glossy, caramelized sauce perfectly envelopes each piece of chicken, creating a feast for the senses. Serve it alongside fluffy steamed jasmine rice and crisp, vibrant bok choy or broccoli for a restaurant-worthy meal that's easy to prepare at home. Perfect for weeknight dinners or special occasions, Forbidden City Chicken will transport your taste buds to the heart of imperial China.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces chicken thighs
• 3 tablespoons dark soy sauce
• 2 tablespoons light soy sauce
• 2 tablespoons Shaoxing wine (or dry sherry)
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 3 cloves garlic, finely minced
• 1 tablespoon ginger, finely grated
• 2 pieces star anise
• 1 piece cinnamon stick
• 3 stalks scallions, cut into 2-inch pieces
• 1 cup water
• 2 tablespoons vegetable oil
• 4 servings steamed jasmine rice
• 4 servings steamed bok choy or broccoli

Directions

Step 1

In a small bowl, whisk together dark soy sauce, light soy sauce, Shaoxing wine, honey, and sesame oil to create the sauce base. Set aside.

Step 2

Heat a large skillet or wok over medium-high heat. Add vegetable oil and swirl to coat the pan.

Step 3

Season chicken thighs lightly with salt and place them skin-side down in the hot pan. Cook for 5-7 minutes until the skin is golden and crispy. Flip them over and sear the other side for an additional 3 minutes. Remove chicken and set aside.

Step 4

In the same pan, add minced garlic and grated ginger. Sauté for about 30 seconds until fragrant, ensuring not to burn them.

Step 5

Add star anise, cinnamon stick, and scallions to the pan. Stir-fry for 1 minute to release their aroma.

Step 6

Return chicken thighs to the pan, arranging them skin-side up. Pour the sauce mixture over the chicken, then add 1 cup of water to the pan. Bring the mixture to a simmer.

Step 7

Reduce the heat to low, cover the pan, and let the chicken braise for 20 minutes, basting occasionally with the sauce.

Step 8

After 20 minutes, uncover the pan and increase the heat to medium. Allow the sauce to reduce and thicken to a glossy coating, about 5 minutes.

Step 9

Remove from heat and discard the star anise and cinnamon stick. Garnish the chicken with additional scallions if desired.

Step 10

Serve hot with steamed jasmine rice and steamed bok choy or broccoli for a complete meal.

Nutrition Facts

Serving size	2120.1 grams (2120.1g)

Amount per serving	% Daily Value*
Calories	2682

Total Fat 110.70g	142%
Saturated Fat 25.50g	127%
Polyunsaturated Fat 22.60g
Cholesterol 564mg	188%
Sodium 5858mg	255%
Total Carbohydrate 226.40g	82%
Dietary Fiber 10.80g	39%
Total Sugars 23.80g
Protein 188.20g	376%

Vitamin D 42IU	210%
Calcium 744mg	57%
Iron 16mg	86%
Potassium 3354mg	71%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.5%

Protein: 28.4%

Carbs: 34.1%