The perfect pairing of perilla and chicken, with the simmering sauce bringing out a perfect blend of freshness and aroma, makes the chicken tender and smooth, while the perilla releases its unique fragrance, making a significant contribution to this dish!
Materials
Steps for making braised chicken with perilla
Remove the perilla leaves and soak them in water with three tablespoons of salt for fifteen minutes.
Chicken cut into pieces
Heat the pan, add oil
Add chicken and stir-fry
Add bird's eye chili granules while stir-frying
Add dark soy sauce, but be sure not to add too much.
Add soy sauce, as needed.
Add salt and sugar, both in appropriate amounts.
Add oyster sauce
Add water to cover all the chicken.
Add perilla leaves
Add cooking wine for seasoning
Cover the pot and cook over medium heat for 20 minutes, then reduce to medium-low heat and cook for another 40 minutes. Every 15 minutes during cooking, uncover the pot and use a spatula to evenly distribute the chicken and seasonings.
Cover the pot and wait until steam rises, then uncover it.
After removing the lid, simmer over low heat until the sauce thickens.
Add the remaining perilla leaves and continue to stir-fry the chicken until the sauce thickens.
Once the perilla leaves are cooked and the chicken is done, turn off the heat, transfer to a plate, and serve. This is the finished product.
