I love recipes like the one we have for you today, our Garlic and Ginger Braised Chicken. It only requires a few ingredients, but is still full of amazing flavors. It also takes little effort to make this dish, because most of the magic happens during the braise. I love using a sturdy dutch oven for this recipe, but it’s not totally necessary. Although this dish might take a while to cook up, I think it still makes a great weeknight meal. You can also make this dish ahead of time and simply reheat it stovetop when you’re ready to dig in.
Ingredients needed to make this braised chicken
- chicken leg quarters – I like using the leg quarters because they stay really nice and juicy in this recipe. I also just almost always prefer dark meat to light meat because they don’t dry out easily in general.
- shallots, garlic and ginger – These are the aromatics of the dish and very important! They impart really great flavor into the sauce and chicken. If you don’t have shallots, a little bit of diced onion will work just fine.
- chicken stock, soy sauce, and brown sugar – I love the combination of these three ingredients together to make the super simple sauce. The sweet and salty combination is addicting and so easy. I like using stock for the added flavor, but if you don’t have it, you can use water instead.
- white pepper – I like adding white pepper to this dish because it adds the most subtle ‘spicy’ flavor to the dish and balances everything out. If you don’t have white pepper, you can leave it out and everything will still be delicious.
How to make garlic and ginger braised chicken
- First start by browning the chicken quarters. You’re not trying to cook them through at all just get a nice crust on them.
- After removing the chicken from the pot, start sauting up the aromatics. You want the flavors to release from the shallot, garlic and ginger, but you don’t want them to brown too much.
- Next you want to deglaze the pan with stock (or water), making sure to scrape up all the small bits of flavor at the bottom of the pot.
- The soy sauce and brown sugar are then added and simmered until the sugar dissolves.
- Once the sugar dissolves, nestle the chicken quarters back into the pot and bring the mixture to a boil, then immediately down to a simmer.
- Cover finish braising the chicken in the oven. The chicken will be tender and packed with so much flavor! The extra braising liquid is also so good to pour on top!
I love serving the garlic and ginger braised chicken over brown jasmine rice, because the aroma of the rice is so nice. Cauliflower rice is also a great option if you’re trying to stay low carb and it also soaks the sauce up nicely. I also love eating this with blistered, sesame snow peas. The light crunch of the snow peas paired with the tender chicken is such a great combo! If you love comforting recipes like this one, you’ll love our Galbi Jim recipe, which is a Korean soy braised short rib dish, or our recipe for Coq Au Vin. Equally as simple and comforting. Enjoy! xx, Jenny
Hungry for more?
Garlic and Ginger Braised Chicken
- 1 ½ tablespoons extra virgin olive oil
- 4 chicken leg quarters, any excess skin and fat trimmed
- ¼ cup diced shallots
- 4 garlic cloves, thinly sliced
- 1 tablespoon grated ginger
- 1 cup chicken stock
- 1 cup low sodium soy sauce
- ½ cup light brown sugar
- ¼ teaspoon white pepper
- 2 thinly sliced green onion to serve
- 3 cups steamed jasmine rice to serve
- Preheat oven to 350˚F.
- Pour oil into a Dutch oven and place over medium-high heat.
- Generously season chicken quarters with salt and pepper and sear in the Dutch oven, skin side down, for 3 to 4 minutes. Flip and sear for an additional 3 to 4 minutes.
- Remove chicken from the pot and set aside.
- Drain all but 1 tablespoon of oil from the pot. Reduce heat to medium and sauté shallots and garlic for about 2 minutes. Add ginger and continue to sauté for 1 minute.
- Add stock to the pot to deglaze and simmer for 1 minute. Add the soy sauce, sugar and pepper and continue to simmer for 5 to 7 minutes.
- Add chicken back into the Dutch oven, skin side up, cover and place in the oven for about 40 minutes.
- To serve: Remove Dutch oven from the oven. Create a bed of rice onto a serving platter and top with chicken, pouring some of the braising liquid over each quarter. Top with sliced green onion or chives and serve.