Red-Cooked Chicken (Hong Shao Ji): A Classic from East China
Introduction
Red-cooked chicken, or Hong Shao Ji (红烧鸡), is one of the most iconic dishes in traditional Chinese home cooking, particularly beloved in East China. The term «red-cooked» refers to the deep amber or reddish-brown color that results from braising meat in a sauce of soy sauce, sugar, Shaoxing wine, and aromatics. This dish is cherished not only for its rich flavor and beautiful color but also for its deep cultural roots, especially in the Jiangnan region, which includes Shanghai, Zhejiang, and Jiangsu.
This article will guide you through the origins of this dish, the ingredients you need, and detailed step-by-step instructions to prepare an authentic version of East Chinese red-cooked chicken in your own kitchen.
Origins of Red-Cooked Chicken
The red-cooking technique (hong shao) has ancient roots in Jiangnan cuisine, a subset of Huaiyang cuisine that emerged during the Song Dynasty (960–1279). This style of cooking was originally reserved for imperial kitchens and wealthy families. Over time, it spread to the general population, evolving into a hallmark of East Chinese home-style cuisine.
Jiangnan cuisine emphasizes:
Balance of flavors (sweet and savory)
Elegant presentation
Refined techniques like slow braising and careful layering of taste
Red-cooking is especially prevalent in Zhejiang and Jiangsu, two provinces known for their culinary sophistication. While there are many regional variations, the East China version of red-cooked chicken stands out for its use of Shaoxing wine, a fragrant fermented rice wine native to Zhejiang province, which adds depth and a subtle sweetness to the dish.
The philosophy behind this dish aligns with Confucian ideals of harmony—achieving equilibrium between taste, aroma, and texture.
Ingredients
The following recipe serves 4 people and is modeled after traditional Jiangnan-style red-cooked chicken.
Main Ingredients:
1 whole chicken (about 1.2–1.5 kg), chopped into bite-sized pieces (alternatively, use 1.2 kg bone-in chicken thighs/drumsticks)
2 tablespoons oil (preferably peanut or neutral oil)
2 tablespoons light soy sauce
2 tablespoons dark soy sauce
3 tablespoons Shaoxing wine
1.5 tablespoons rock sugar (or substitute with white sugar)
1 star anise
2 slices of ginger
2 cloves garlic, smashed
1 scallion, cut into 2-inch segments
1 small piece of cassia bark (or cinnamon stick)
1.5 cups water (or enough to cover the chicken pieces)
Optional: A small piece of dried tangerine peel (chenpi) or a few slices of fresh chili for spice
Preparation
Step 1: Prep the Chicken
If using a whole chicken, ask your butcher to chop it into bite-sized pieces, or do it yourself if you’re comfortable with a cleaver. Rinse the chicken pieces under cold water, then blanch them in boiling water for about 2–3 minutes to remove impurities. This ensures a cleaner broth and better texture.
Tip: After blanching, rinse the chicken in cold water to stop the cooking and drain thoroughly.
Step 2: Caramelize the Sugar
This is the defining step in many traditional hong shao dishes.
In a wok or deep pan, heat 2 tablespoons of oil over medium-low heat.
Add 1.5 tablespoons of rock sugar.
Stir constantly until the sugar melts and turns a rich amber or reddish color. Be careful not to burn it—this takes just a few minutes.
The caramelized sugar not only gives the dish its signature color but also contributes to a glossy finish.
Step 3: Sauté the Aromatics
Once the sugar is caramelized:
Immediately add the ginger, garlic, and scallions, stirring quickly to release their aroma.
Add the star anise and cassia bark (and dried tangerine peel if using).
Stir for about 30 seconds.
Step 4: Add Chicken and Wine
Add the blanched chicken pieces into the wok.
Stir to coat the meat evenly with the sugar and aromatics.
Add 3 tablespoons of Shaoxing wine.
Stir-fry for another 2–3 minutes until the alcohol has mostly evaporated.
This step helps the chicken absorb the base flavors and begins the braising process.
Step 5: Season with Soy Sauce
Add:
2 tablespoons light soy sauce
2 tablespoons dark soy sauce
Stir to coat evenly. The dark soy sauce is what deepens the color, while light soy sauce adds salinity and umami.
Step 6: Braise
Add enough water to just cover the chicken pieces (about 1.5 cups).
Bring to a boil, then reduce the heat to low.
Cover and simmer for 35–45 minutes, stirring occasionally.
The goal here is to slowly braise the chicken until tender, allowing the sauce to reduce and thicken. If the sauce becomes too dry, add a splash more water or wine.
Step 7: Reduce the Sauce (Optional)
If the sauce is too thin at the end, remove the lid and increase the heat to medium-high. Let it cook uncovered for another 5–10 minutes until the sauce thickens and coats the chicken.
The finished dish should have a glossy, dark brown color and a rich, balanced flavor.
Serving Suggestions
Serve hot with steamed jasmine rice or fragrant short-grain rice.
Accompany with a simple vegetable side like stir-fried bok choy or Chinese broccoli (gai lan).
Garnish with sliced scallions or a drizzle of sesame oil for extra aroma.
Variations Across East China
While the base method remains the same, there are subtle regional twists:
Shanghai Style:
Sweeter than other regions
May include more sugar and use yellow rock sugar
Sometimes includes hard-boiled eggs braised in the same sauce
Jiangsu Style:
Focuses on balance and clarity
Uses a lighter hand with soy sauce
Emphasis on the natural flavor of the chicken
Zhejiang Style:
Heavy use of Shaoxing wine
Sometimes incorporates bamboo shoots or chestnuts
Bright, clear flavor with less oil
Cultural Significance
Red-cooked dishes are not just everyday fare—they are often associated with celebrations and family gatherings. In traditional Chinese households, red-cooked chicken is a must-have on the table during the Lunar New Year, ancestor worship days, or when hosting important guests.
The «red» color, associated with prosperity and happiness, is believed to bring good luck. The dish’s long simmering time and deep flavor symbolize longevity and familial harmony, two highly valued ideals in Chinese culture.
Tips for Success
Use bone-in chicken for the best flavor. Bones help enrich the sauce.
Don’t rush the caramelization step—it’s the heart of the dish.
If you want to prep ahead, the flavor improves after a day in the fridge. Reheat gently before serving.
Want a shortcut? Use pre-made red-braising sauce, but note it won’t match the homemade depth.
Final Thoughts
Red-cooked chicken is a delicious expression of East China’s culinary philosophy: balance, harmony, and beauty. With its glossy sheen, deep umami, and comforting warmth, it’s no wonder this dish has stood the test of time across generations and regions.
Whether you’re cooking for a crowd or just wanting to try a taste of Jiangnan in your own home, this recipe will bring a touch of East China’s rich heritage to your table.