红烧鸡块，是一道最经典的家常硬菜。鸡肉炖得软烂入味，酱香浓郁，配上土豆或香菇，吸饱了汤汁，比肉还好吃。做法简单，但味道却超级下饭。
Braised Chicken Chunks is a classic home-style dish. The chicken is braised until tender and packed with savory flavor. With potatoes or mushrooms soaking up the rich sauce, it’s incredibly satisfying and perfect with steamed rice.
🌴食材 | Ingredients：
鸡腿肉，500g（切块）。/ Chicken thighs, 500g (cut into chunks).
土豆，1个（切块，可选）。/ Potato, 1 (cut into chunks, optional).
干香菇，几朵（提前泡发，可选）。/ Dried shiitake mushrooms, a few (soaked, optional).
🌴配料 | Aromatics：
姜片，3片。/ Ginger slices, 3.
葱段，1根。/ Scallion, 1 stalk (cut into segments).
蒜瓣，4~5瓣（拍扁）。/ Garlic cloves, 4-5 (smashed).
八角，1个。/ Star anise, 1.
桂皮，1小块。/ Cinnamon stick, 1 small piece.
干红辣椒，2个（可选）。/ Dried red chilies, 2 (optional).
🌴调味 | Seasonings：
生抽，3勺（约30ml）。/ Light soy sauce, 3 tbsp (about 30ml).
老抽，1勺（约10ml，上色用）。/ Dark soy sauce, 1 tbsp (about 10ml, for color).
蚝油，1勺（约10ml）。/ Oyster sauce, 1 tbsp (about 10ml).
料酒，2勺（约20ml，焯水用）。/ Cooking wine, 2 tbsp (about 20ml, for blanching).
冰糖，1小块（约15g，提亮增鲜）。/ Rock sugar, 1 small piece (about 15g, for color and flavor).
盐，适量。/ Salt, to taste.
食用油，适量。/ Cooking oil, as needed.
🌴做法 | Instructions：
1，焯水去腥 | Blanch the Chicken
鸡块冷水下锅，加姜片、葱段和1勺料酒，大火煮开后撇去浮沫，捞出鸡块用温水洗净。⚠️ 千万别用冷水冲洗焯过水的鸡块，否则肉质会收缩变柴。
Place the chicken in a pot of cold water with ginger, scallion, and cooking wine. Bring to a boil, skim off the foam, and rinse the chicken with warm water. ⚠️ Never rinse with cold water, or the meat will contract and become tough.
2，炒糖色 | Caramelize the Sugar
锅里倒少许油，放入冰糖，小火慢慢炒到冰糖融化、变成枣红色的糖色。立刻倒入鸡块，翻炒均匀，让每块鸡肉都裹上糖色。⚠️ 千万别用大火炒糖色，糖很容易糊，糊了整锅都会发苦。我试过火太大，结果糖瞬间就焦了，鸡肉全毁了。
Heat a little oil in a pan, add the rock sugar, and stir over low heat until it melts and turns a dark amber color. Immediately add the chicken and stir-fry to coat each piece. ⚠️ Never use high heat to caramelize the sugar, as it burns easily and turns bitter. I’ve tried it, and the sugar burned instantly, ruining the dish.
3，加料炖煮 | Add Ingredients and Simmer
放入姜片、葱段、蒜瓣、八角、桂皮和干辣椒，炒出香味。加入3勺生抽、1勺老抽和1勺蚝油，翻炒均匀。加入没过鸡块的热水，大火烧开后转中小火，盖上锅盖炖15分钟。⚠️ 一定要加热水，冷水会让鸡肉收缩变硬。
Add the ginger, scallion, garlic, star anise, cinnamon, and dried chilies, and stir-fry until fragrant. Add the light soy sauce, dark soy sauce, and oyster sauce, and mix well. Pour in hot water to cover the chicken. Bring to a boil, then reduce to medium-low heat, cover, and simmer for 15 minutes. ⚠️ Always use hot water; cold water will toughen the chicken.
4，加土豆收汁 | Add Potatoes and Reduce
加入土豆块和泡发的香菇，继续炖10分钟，直到土豆软烂。最后根据口味加盐调味，转大火收汁，汤汁浓稠即可。⚠️ 盐最后放，过早加盐会让鸡肉变柴。
Add the potatoes and soaked mushrooms, and simmer for another 10 minutes until the potatoes are tender. Season with salt to taste, then turn to high heat to reduce the sauce until thickened. ⚠️ Add salt at the end; adding it too early will toughen the chicken.
宝宝们，红烧鸡块的精髓在于“肉烂汤浓，色泽红亮”。鸡块一定要冷水下锅焯水，温水冲洗。炒糖色一定要小火，防止发苦。炖煮时加热水，鸡肉才不柴。盐最后放，鸡肉才容易炖烂。
Tips: The key to Braised Chicken Chunks is “tender meat, rich sauce, glossy color.” Blanch the chicken in cold water and rinse with warm water. Caramelize the sugar over low heat to prevent burning. Use hot water for braising. Add salt at the end so the chicken becomes tender.
这道【红烧鸡块 | Braised Chicken Chunks】是中国人最经典的家常菜之一。如果你喜欢这种红烧的口感，还可以试试我之前写的【新疆大盘鸡 | Big Plate Chicken】。想看更多经典家常菜，可以逛逛我的【家常菜 | Home-style】分类。
If you enjoy this rich and savory flavor, you should also try my Big Plate Chicken. For more classic home-style dishes, check out my Home-style category.
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