Seafood Braised Chicken

Seafood Braised Chicken is a rich, savory classic Chinese home dish. Tender chicken stewed with fresh seafood, paired with soft vegetables and a thick, fragrant sauce. 

The savory chicken blends perfectly with natural seafood umami, creating a hearty, flavorful one-pot meal loved by the whole family.

Ingredients

Main Ingredients

300g fresh chicken thighs

150g peeled shrimp

120g squid

80g shelled clams

Side Ingredients

Half an onion

1 potato

1 green bell pepper

1 red bell pepper

5 garlic cloves

3 slices of ginger

2 scallions

Seasonings

2 tbsp light soy sauce

1 tbsp oyster sauce

1 tsp dark soy sauce

1 tablespoon cooking wine

1 tsp rock sugar

A pinch of salt

White pepper powder

Cooking oil

A little starch water (for thickening)

Step-by-Step Instructions

1. Prep and marinate chicken

   Wash chicken thighs and cut into bite-sized chunks. Drain excess water, add cooking wine, a little salt and white pepper. Mix well and marinate for 15 minutes to remove odor and enhance tenderness.
2. Process seafood

   Peel and devein shrimp; clean squid and cut into strips. Rinse clams thoroughly to remove sand. Blanch all seafood in boiling water for 30 seconds, then drain and set aside to reduce fishiness.
3. Prepare vegetables

   Peel potatoes and cut into chunks; slice onions, cut bell peppers into pieces. Mince garlic and ginger, chop scallions into sections for later use.
4. Sauté base aroma

   Heat cooking oil in a deep pot over medium heat. Add ginger, garlic and onion, stir-fry until fragrant and slightly caramelized.
5. Braise chicken

   Add marinated chicken chunks, stir-fry until the surface turns golden brown. Pour in light soy sauce, dark soy sauce and oyster sauce, stir evenly to coat the chicken with sauce. Add potato pieces and hot water to cover all ingredients. Add rock sugar, bring to a boil, then turn to low heat and simmer for 20 minutes.
6. Add seafood and vegetables

   Put blanched shrimp, squid and clams into the pot. Add green and red bell peppers, continue to simmer on low heat for 5 minutes to fully blend the seafood and chicken flavor.
7. Thicken and finish

   Adjust salt to taste. Pour in a small amount of starch water, stir gently to thicken the soup. Turn off the heat, sprinkle with scallion sections, and serve hot in the pot.

Cooking Tips

1. Chicken thighs are more tender and juicy than breast meat, ideal for long braising.
2. Seafood should not be cooked too long to avoid tough meat and lost umami.
3. Adding a small piece of rock sugar can balance the savory taste and brighten the dish color.
4. Keep the heat steady during slow braising to ensure the chicken is soft and easy to chew.
5. You can add mushrooms or tofu to enrich the taste and layers.