I Made Waterless Braised Chicken (Without Water)
I Made Waterless Braised Chicken (Without Water) is a medium Chinese recipe that serves 4. 350 calories per serving. Recipe by Lulus Home Kitchen on YouTube.
Prep: 47 min | Cook: 28 min | Total: 1 hr 30 min
Cost: $8.35 total, $2.09 per serving
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
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
Cut Chicken
Trim any excess skin and cut each chicken leg into medium‑sized chunks, leaving the bone in for flavor.
Time: PT5M
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
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
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
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
Add Carrot and Green Scallions
Place the carrot pieces and the green parts of the scallions on top of the chicken.
Time: PT1M
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
Rest
Turn off the heat and let the pan sit, still covered, for an additional 5 minutes before opening.
Time: PT5M
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
Dietary info: Contains soy, Contains sesame, Not vegetarian, High protein
Allergens: Soy, Sesame, Gluten
Ingredient Substitutions
- Instead of Chicken Legs: Chicken Thighs, Chicken Breasts (boneless)
- Instead of Scallions: Leeks, Green Onions
- Instead of Jalapeno Pepper: Serrano Pepper, Thai Chili
- Instead of Carrot: Daikon Radish, Parsnip
- Instead of Garlic Cloves: Garlic Paste
- Instead of Ginger: Ground Ginger
- Instead of Light Soy Sauce: Low‑sodium Soy Sauce
- Instead of Dark Soy Sauce: Molasses (for color)
- Instead of Shaoxing Cooking Wine: Dry Sherry
- Instead of Five‑Spice Powder: Ground Cinnamon + Cloves + Star Anise + Fennel
- Instead of White Pepper: Black Pepper
- Instead of Black Pepper: White Pepper
- Instead of Sea Salt: Kosher Salt
- Instead of Sesame Oil: Peanut Oil
- Instead of Cornstarch: All‑purpose Flour
- Instead of Vegetable Oil: Canola Oil, Peanut Oil
Equipment Needed
- Braiser Pan (heavy‑bottomed with tight‑fitting lid)
- Mixing Bowl
- Chef's Knife
- Cutting Board
- Measuring Spoons
- Spatula or Wooden Spoon
- Serving Plate
Critical Steps — Do Not Skip
- Marinate the chicken for at least 30 minutes to develop flavor.
- Heat the braiser pan before adding oil to prevent sticking.
- Do not lift the lid during the 15‑minute braise; steam is essential.
- Let the dish rest 5 minutes after cooking to retain juiciness.
Chef Tips from the Video
- Using bone‑in chicken adds richness; if you prefer boneless, add a splash more oil to prevent drying.
- Thinly slice ginger to release its aroma quickly without overwhelming the dish.
- A heavy‑bottomed pan distributes heat evenly, preventing hot spots that can burn the aromatics.
- For extra heat, keep the jalapeno seeds; remove them for a milder flavor.
Troubleshooting
Chicken turns out dry.
Make sure the pan is hot before adding oil and keep the lid on for the full 15 minutes. Also, do not over‑cook; the resting period should be exactly 5 minutes.
Chicken is undercooked in the center.
Check the internal temperature; if below 165°F, cover and continue cooking on low heat for a few more minutes.
The sauce is too watery.
The dish is designed to be waterless; if excess liquid appears, increase the cooking heat for the last 2 minutes uncovered to reduce.
Storage
Refrigerator: Store in an airtight container for 3–4 days.
Freezer: Freeze in a freezer‑safe bag or container for up to 2 months.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the chicken up to 24 hours in advance for deeper flavor.
- Cooked chicken can be refrigerated and reheated within 4 days.
- Reheat gently on the stovetop over low heat, adding a splash of water if needed.
Frequently Asked Questions
What is the cultural significance and history of waterless braised chicken in Chinese cuisine?
Waterless braising, or "dry braise," is a traditional Chinese technique that cooks meat in its own juices and aromatics without added liquid, preserving intense flavor and tenderness. It is commonly used in home cooking for quick weeknight meals.
What are the traditional regional variations of braised chicken in Chinese cuisine?
In northern China, braised chicken often includes soy sauce and Shaoxing wine, while southern versions may add sugar and rice wine. Some regions add mushrooms or lotus roots for texture, but the core technique of cooking without water remains the same.
How is waterless braised chicken traditionally served in Chinese households?
It is typically served hot, spooned over a bowl of steamed white rice, allowing the fragrant sauce to soak into the rice. It may also be accompanied by stir‑fried greens or a simple cucumber salad.
What occasions or celebrations is waterless braised chicken associated with in Chinese culture?
While not a festival dish, it is a staple for everyday family meals and is often prepared for busy weekdays, family gatherings, and informal celebrations where a comforting, quick protein is needed.
What authentic traditional ingredients are essential for waterless braised chicken versus acceptable substitutes?
Authentic ingredients include light and dark soy sauce, Shaoxing wine, Chinese five‑spice powder, and white pepper. Substitutes can be low‑sodium soy sauce, dry sherry for the wine, and a blend of cinnamon, cloves, star anise, and fennel for five‑spice.
What other Chinese dishes pair well with waterless braised chicken?
It pairs nicely with steamed jasmine rice, simple stir‑fried bok choy, cold cucumber salad, and a bowl of hot and sour soup for a balanced meal.
What are the most common mistakes to avoid when making waterless braised chicken?
Common errors include adding water (which defeats the technique), lifting the lid too early, and not marinating long enough. Also, overcrowding the pan can cause uneven cooking.
Why does this waterless braised chicken recipe use a heavy‑bottomed braiser pan instead of a regular skillet?
A heavy‑bottomed braiser pan retains heat evenly and, with its tight‑fitting lid, creates a sealed environment that traps steam, allowing the chicken to cook in its own juices without added water.
Can I make waterless braised chicken ahead of time and how should I store it?
Yes, you can marinate the chicken up to 24 hours ahead. After cooking, let it cool, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave.
What does the YouTube channel Lulus Home Kitchen specialize in?
The YouTube channel Lulus Home Kitchen specializes in quick, family‑friendly Asian-inspired recipes that focus on simple techniques, minimal ingredients, and flavorful results for busy home cooks.
How does the YouTube channel Lulus Home Kitchen's approach to Chinese cooking differ from other Chinese cooking channels?
Lulus Home Kitchen emphasizes speed and convenience, using one‑pot methods like waterless braising, whereas many other Chinese cooking channels may focus on more elaborate, multi‑step traditional preparations.
Last updated: September 6, 2026
