I Made Waterless Braised Chicken (Without Water)

Ingredients

• 4 pieces Chicken Legs (bone‑in, cut into medium chunks)
• 6 whole Scallions (separate white and green parts; white used for sauté, green added at end)
• 1 piece Jalapeno Pepper (optional, sliced lengthwise with scallions)
• 1 piece Carrot (optional, cut diagonally)
• 4 cloves Garlic Cloves (smash whole to keep skin on for easy peeling)
• 3 inch Ginger (thinly sliced)
• 2 tbsp Light Soy Sauce
• 1 tbsp Dark Soy Sauce
• 1 tbsp Shaoxing Cooking Wine
• 1 tbsp Five‑Spice Powder
• 2 tbsp White Pepper (freshly ground)
• 2 tbsp Black Pepper (freshly ground)
• 1 tbsp Sea Salt
• 2 tbsp Sesame Oil (divided: 1 tbsp in marinade, 1 tbsp to finish)
• 2 tbsp Cornstarch
• 2 tbsp Vegetable Oil (for greasing the pan)

Instructions

1. Prep Aromatics

   Slice the jalapeno lengthwise to match scallion size, cut the carrot diagonally, separate scallion whites from greens, slice ginger thinly, and smash the garlic cloves.

   Time: PT10M

2. Cut Chicken

   Trim any excess skin and cut each chicken leg into medium‑sized chunks, leaving the bone in for flavor.

   Time: PT5M

3. Marinate Chicken

   In a mixing bowl combine light soy sauce, dark soy sauce, Shaoxing wine, five‑spice powder, white pepper, black pepper, sea salt, 1 tbsp sesame oil and cornstarch. Add the chicken pieces, massage to coat, then drizzle the remaining 1 tbsp sesame oil and mix for another minute. Cover and refrigerate for at least 30 minutes.

   Time: PT32M

4. Preheat Pan and Add Oil

   Place the braiser pan over medium heat and brush the bottom with 2 tbsp vegetable oil, spreading evenly.

   Time: PT3M

5. Sauté Aromatics

   Add the smashed garlic, sliced ginger, scallion whites and shallots (if using) to the pan. Cook, stirring gently, for 1–2 minutes until fragrant.

   Time: PT2M

   Temperature: medium heat

6. Add Chicken

   Spread the marinated chicken pieces in a single layer over the aromatics. Do not stir; let the chicken sit on top to absorb the flavors.

   Time: PT2M

   Temperature: medium heat

7. Add Carrot and Green Scallions

   Place the carrot pieces and the green parts of the scallions on top of the chicken.

   Time: PT1M

8. Cover and Braise

   Cover the pan with its tight‑fitting lid and let the chicken braise for 15 minutes on medium heat. No water is added; the chicken cooks in its own juices.

   Time: PT15M

   Temperature: medium heat

9. Rest

   Turn off the heat and let the pan sit, still covered, for an additional 5 minutes before opening.

   Time: PT5M

10. Serve

    Transfer the chicken and vegetables to a serving plate, garnish with extra green scallion if desired, and serve hot with rice or noodles.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

12g

Fat

15g

Fiber

2g