Taiwanese Braised Chicken (Chicken Lou Rou Fan)
Taiwanese Braised Chicken (Chicken Lou Rou Fan)
Ingredients
- 1 kilo chicken breast, sliced into bite-sized pieces
- 1 red onion, thinly sliced
- 4 cloves garlic, minced
- 1/3 cup soy sauce
- 1 tablespoon chinese cooking wine
- 2 tablespoons dark soy sauce
- 1/2 teaspoon five spice powder
- 1 teaspoon white pepper
- 2/3 cup chopped mushrooms
- 1 teaspoon sugar
- 1/4 cup water
- 4 soft-boiled eggs
- as needed oil, for cooking
- as needed cucumbers, sliced, for serving (optional)
- as needed rice, cooked, for serving (optional)
Instructions
- 1
Prepare the aromatics and chicken: Slice the red onion thinly. Mince the garlic cloves. Slice the chicken breast into bite-sized pieces.
⏱️ 10 min
- 2
Cook the onions: In a pan, add some oil and cook the sliced red onion until they are toasted and golden brown. Remove the toasted red onions from the pan and set them aside.
⏱️ 5 min
- 3
Cook the chicken and add seasonings: In the same pan (add a little more oil if needed), add the chicken breast pieces and cook until they develop some color on all sides.
⏱️ 5 min
- 4
Add the following ingredients to the pan with the chicken: soy sauce, Chinese cooking wine, dark soy sauce, five spice powder, white pepper, minced garlic, the previously toasted red onions, chopped mushrooms, and sugar. Mix all the ingredients thoroughly to combine.
⏱️ 5 min
- 5
Braise the chicken: Add the water to the pan. Cover the pan with a lid and cook over medium-low heat for 15 minutes, allowing the flavors to meld and the chicken to braise.
⏱️ 15 min
- 6
Add eggs and finish braising: After 15 minutes, remove the lid and gently add the soft-boiled eggs to the pan, nestling them among the chicken. Cover the pan again and continue to cook for another 5 to 10 minutes, or until the sauce has thickened to your desired consistency.
⏱️ 10 min
- 7
Serve the Taiwanese Braised Chicken hot over a bed of steamed rice. Optionally, serve with sliced cucumbers on the side for a refreshing contrast.
Kitchen Tools
Nutrition Facts (per serving)
Taiwanese Braised Chicken (Chicken Lou Rou Fan)
- 1 kilo chicken breast, sliced into bite-sized pieces
- 1 red onion, thinly sliced
- 4 cloves garlic, minced
- 1/3 cup soy sauce
- 1 tablespoon chinese cooking wine
- 2 tablespoons dark soy sauce
- 1/2 teaspoon five spice powder
- 1 teaspoon white pepper
- 2/3 cup chopped mushrooms
- 1 teaspoon sugar
- 1/4 cup water
- 4 soft-boiled eggs
- as needed oil, for cooking
- as needed cucumbers, sliced, for serving (optional)
- as needed rice, cooked, for serving (optional)
Instructions
- 1
Prepare the aromatics and chicken: Slice the red onion thinly. Mince the garlic cloves. Slice the chicken breast into bite-sized pieces.
⏱️ 10 min - 2
Cook the onions: In a pan, add some oil and cook the sliced red onion until they are toasted and golden brown. Remove the toasted red onions from the pan and set them aside.
⏱️ 5 min - 3
Cook the chicken and add seasonings: In the same pan (add a little more oil if needed), add the chicken breast pieces and cook until they develop some color on all sides.
⏱️ 5 min - 4
Add the following ingredients to the pan with the chicken: soy sauce, Chinese cooking wine, dark soy sauce, five spice powder, white pepper, minced garlic, the previously toasted red onions, chopped mushrooms, and sugar. Mix all the ingredients thoroughly to combine.
⏱️ 5 min - 5
Braise the chicken: Add the water to the pan. Cover the pan with a lid and cook over medium-low heat for 15 minutes, allowing the flavors to meld and the chicken to braise.
⏱️ 15 min - 6
Add eggs and finish braising: After 15 minutes, remove the lid and gently add the soft-boiled eggs to the pan, nestling them among the chicken. Cover the pan again and continue to cook for another 5 to 10 minutes, or until the sauce has thickened to your desired consistency.
⏱️ 10 min - 7
Serve the Taiwanese Braised Chicken hot over a bed of steamed rice. Optionally, serve with sliced cucumbers on the side for a refreshing contrast.