Jingchu-Style Braised Chicken with Tomato and Pumpkin

Hubei’s spicy braised flavors are incorporated into a Hong Kong-style braise to produce a flavor profile that is savory with a lingering sweetness, mild heat, numbing sensation, and rich sauce flavor.

Made with:

Custom Culinary® Jingchu Styled Marinade

What You'll Need

Amount	Ingredients
600 g	Chicken thigh meat
400 g	Pumpkin, cut into chunks
1 (200 g)	Tomato, diced
1/4	Onion, thinly sliced
3 Cloves	Garlic, crushed
2 slices	Ginger
1	Egg
1 tbsp	Flour
1 tbsp	Tomato paste
250 ml	Water
200 ml	Chicken stock (optional)
As needed	Black pepper
As needed	Salt
As needed	Sugar
As needed	Chopped scallions

Marinade:

Amount	Ingredients
25 g	Custom Culinary® Jingchu Styled Marinade
25 ml	Water
A little	Cooking oil

Preparation

1. Coat the chicken in the prepared marinade and let marinate for at least 30 minutes, or overnight for best results.

2. Toss the chicken with the beaten egg and flour to coat. Heat oil in a pan and fry until golden on both sides. Remove and set aside; the chicken does not need to be cooked through at this stage.

3. Add the garlic and ginger to the pan. Add the pumpkin and tomato and stir-fry until fragrant and the tomato releases its juices. Stir in the tomato paste and 30 ml water, then braise the pumpkin over low heat for 5 minutes.

4. Cut the browned chicken into bite-sized pieces and return it to the pan. Add enough water or chicken stock (about 200 ml) to cover. Cover and simmer over medium heat for 5-8 minutes, then turn up the heat to reduce the sauce.

5. Season with salt, black pepper and sugar to taste, then stir well.

6. Spoon the chicken and pumpkin onto a serving plate, scatter with chopped scallions and serve.

Chef Tips

Marinate the chicken with Custom Culinary^® Jingchu Styled Marinade to lock in flavor, for standardized preparation and consistent taste. Sear it, then braise slowly with tomatoes and pumpkin. The finished dish has a deep, rich color and is sweet and savory from the first bite, with Hubei’s mild numbing flavor and heat. The chicken is tender with the deep flavor of sauce. The gravy is thick and appetizing.

With just three steps--marinating, searing, and braising--you can add an innovative specialty of Chinese cuisine to the Hong Kong-style cafe menu.