Asian Braised Chicken from Gaggenau

Cooked with gentle humidity, the chicken remains beautifully tender and succulent while aromatic spices, soy and hoisin create a rich, deeply comforting braise that's perfect for sharing.

Equipment 

• Gaggenau combi-steam oven  
• Large cast iron pot  
• Mixing bowl  
• Tongs  
• Wooden spoon  
• Knife and chopping board  

Ingredients 

• 2 tbsp plain flour  
• 1 tsp five spice powder  
• 1 size 16 free-range chicken, jointed  
• 3 tbsp vegetable oil  
• 1 onion, finely chopped  
• 4 garlic cloves, sliced  
• 1 knob ginger, peeled and grated  
• ½ bunch spring onions, finely sliced, plus extra for garnish  
• 1 long red chilli, deseeded and finely chopped  
• 2 tbsp brown sugar  
• 3 tbsp Chinese rice wine  
• 1 cinnamon stick  
• 3 tbsp dark soy sauce  
• 250ml chicken stock  
• 2 tbsp hoisin sauce  

Method 

• Preheat the combi-steam oven to Hot Air 180°C with 30% humidity.  
• Combine the flour and five spice powder, then coat the chicken pieces evenly.  
• Heat the vegetable oil in a large cast iron pot and brown the chicken in batches. Remove and set aside.  
• Add the onion, garlic, ginger, spring onion and chilli to the pot and cook for a few minutes until fragrant.  
• Return the chicken to the pot, then add the brown sugar, Chinese rice wine, cinnamon stick, dark soy sauce, chicken stock and hoisin sauce.  
• Place the pot on a wire rack on shelf position 1 and cook for 30 minutes.  
• Garnish with extra spring onions and serve.  

 
Note : Ask your poultry supplier to joint the chicken, or substitute with chicken casserole pieces if preferred. 

 Serves 4 

  
Website: gaggenau.com.au 
Instagram: @gaggenauofficial