{"id":27831,"title":"Chinese Chicken and Onions Stir Fry","modified":"2025-02-06T11:04:44+01:00","plain":"A delicious Chinese chicken with onions recipe that's much better than at the restaurant\n\n\n\nChinese cuisine is full of flavorful and colorful dishes, among which stir-fried onion chicken holds a special place for its rich taste and ease of preparation. This dish, combining tender chicken with sweet onions, is enhanced by an aromatic and spicy sauce, offering a highly comforting experience. \n\n\n\nA bit of history\n\n\n\nAt the heart of Chinese culinary tradition lies onion chicken. This dish, a legacy from a past where culinary art was already highly refined, symbolizes the harmony of tastes and aromas that characterize this country's gastronomy.  \n\n\n\nCousin of the famous beef with onions\n\n\n\nThrough the centuries, it has managed to preserve its essence, offering a beautiful example of how Chinese dishes subtly combine ingredients to achieve perfect balance. More than just a recipe, onion chicken tells a story of flavors passed down from generation to generation, reflecting the richness and diversity of Chinese culture. \n\n\n\nTips for successful Chinese onion chicken\n\n\n\nUse chicken thighs: For optimal results, opt for tender pieces such as thighs. This guarantees juicy and flavorful chicken after cooking. \n\n\n\nCareful preparation of onions: For even cooking and for the onions to blend perfectly into the dish, it's advisable to slice them thinly. This allows them to cook evenly and develop a soft and pleasant texture in the mouth. \n\n\n\nAccompany this dish with a delicious fried rice\n\n\n\nTemperature control: Using a wok involves cooking over high heat. This technique allows for quick searing of food, making it crispy on the outside while retaining tenderness and nutritional value on the inside. \n\n\n\nPatience makes the difference: For flavors to blend perfectly, it's important not to rush. Add ingredients gradually, starting with those that require longer cooking, and incorporate sauces at the right time so they coat the chicken and onions well \n\n\n\nThe main ingredients of onion chicken \n\n\n\n\n\n\n\nBoneless chicken thigh: Provides texture and protein, the base of the dish. Using thigh meat gives the ideal juiciness to the meat \n\n\n\nRehydrated dried chilies: Offer an optional spicy touch.\n\n\n\nOyster sauce: Brings rich umami and slight sweetness.\n\n\n\nDark soy sauce: Provides color and depth.\n\n\n\nLight soy sauce: Balances with a lighter salty flavor.\n\n\n\nShaoxing wine: Adds acidity and complexity. It can be replaced with dry sherry \n\n\n\nWhite pepper: Adds a subtle spicy touch.\n\n\n\n\n\n\tChinese Chicken and Onions Stir Fry\n\t\t\n\t\tA delicious Chinese stir fried chicken & onions recipe that's much better than at the restaurant\t\n\t\n\t\tWok\t\n\t\n\t\t230 g of chicken (in thin slices. Preferably use boneless chicken thighs )2 onions (  sliced)2 dried chili peppers   (rehydrated, optional)4 cloves garlic (thinly sliced)2 stems of green onion in segments (green parts separated from the white parts)1 tablespoon of oyster sauce1 tablespoon dark soy sauce1 tablespoon light soy sauce1 tablespoon shaoxing wine1 teaspoon of sugar1 pinch white pepperSauce thickening (mix together beforehand)1 tablespoon cornstarch2 tablespoons water\t\n\t\n\t\tHeat a wok over medium-high heat and add a little oil.Add the chicken and brown it on all sides over medium heat for a minute or two.Add the onions.If desired, add the dried chili peppers.Cook for a minute or two until the onions soften.Add the garlic and the white parts of the chopped green onions.Add the oyster sauce, dark soy sauce, and light soy sauce. Mix well. Incorporate the sugar and shaoxing wine.Add the white pepper.Thicken the sauce with the cornstarch solution.Incorporate the green parts of the green onions.Serve hot over rice\t\n\t\n\t\tTo ensure the flavors blend perfectly, it's important not to rush. Add the ingredients gradually, starting with those that require longer cooking, and incorporate the sauces at the right time so they coat the chicken and onions well \n\t\n\t\n\t\tMain courseChineseMa\u00efzena, Poulet, Sauce huitre, Sauce soja dark, Sauce soja light, Vin shaoxing","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27831","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=27831"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27831\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/24483"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=27831"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=27831"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=27831"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}