Lo Gai (Braised Chicken) AKA Brown Chicken

This is my husband's most nostalgic childhood dish that’s comfort in a bowl. His fondest memory of this dish is eating it after church with a side of cabbage, which was the most popular meal made by several Taiwanese families. When we first started dating, this was a dish that he loved to make for me and I enjoyed eating it! Now, our kids request this often for dinner. I hope you get in the kitchen with your friend and family and create some memories together while making this dish. Enjoy!

Ingredients

2 lbs of chicken (assortment of legs and thighs), bone-in and skin-on, cut thigh into quarters
3 scallions, cut into 1-inch pieces
6 cloves of garlic, peeled and smashed
1 2-inch piece of ginger, peeled and cut into ½ inch pieces
2 Tablespoons of neutral oil
1 cup of soy sauce
3 cups of water
¼ cup of rice wine
Lu bao (spice sachet) or store bought
Salt and black pepper

Directions

1. Heat a wok or 6 quart dutch oven to medium-high heat and add the oil.
2. Salt and pepper both sides of the chicken. Working in batches, sear the chicken 2 minutes per side and transfer to a plate.
3. Add scallions, garlic and ginger and cook until fragrant, about 2 minutes.
4. Add the chicken back with the reserved juices. Add rice wine, soy sauce, and water.
5. Bring to a boil, then reduce to simmer and add the lu bao packet. Cover and cook for 30-45 minutes.
6. Serve over rice and top with scallions. Enjoy!