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.

Red Bean Pancakes (Honey Bean Muffins)

 Chinese honey bean pancakes are a soft, sweet homemade dessert. 

Fluffy, tender pancakes paired with sweet soft honey red beans, with a mild milky flavor. 

It is easy to make without an oven, perfect for breakfast, afternoon tea and casual snacks.

Ingredients

Main Ingredients

120g all-purpose flour

2 eggs

80ml pure milk

30g granulated sugar

15g butter

180g sweet honey red beans

Auxiliary Materials

3g baking powder

A pinch of salt

Step-by-Step Instructions

1. Mix the batter

   Sift all-purpose flour and baking powder into a large bowl, add a small pinch of salt and granulated sugar, stir and mix well. Beat in two eggs, pour in pure milk, and stir continuously with a whisk until smooth, with no dry flour or lumps.
2. Adjust texture and flavor

   Melt the butter in advance and let it cool slightly. Pour the melted butter into the batter, stir evenly again, and let the batter rest for 15 minutes. This step makes the pancakes softer and more fluffy.
3. Preheat the pan

   Use a non-stick pan, heat it over low heat with no oil or a thin layer of oil. Keep the fire low the whole time to prevent burning.
4. Bake the pancakes

   Scoop an appropriate amount of batter into the pan, let it spread naturally into a round shape. Fry slowly on low heat until small bubbles appear on the surface of the batter and the bottom turns golden. Flip it gently and fry the other side until evenly golden and fully cooked. Take out and set aside. Repeat until all batter is used up.
5. Assemble with honey beans

   Take one pancake, spread a thick layer of sweet honey red beans evenly on the surface, then cover with another pancake. Press lightly to make them fit closely.
6. Finish and serve

   Cut into small pieces as you like. You can drizzle a little condensed milk or sprinkle powdered sugar on the surface for better taste and appearance. Serve warm for the best flavor.

Cooking Tips

1. Low heat is essential for baking soft pancakes; high heat will cause the outside to burn while the inside stays raw.
2. Resting the batter can help the baking powder work better, creating a fluffy texture.
3. Store leftover honey bean pancakes in an airtight container and heat briefly in a pan before eating.
4. You can replace honey red beans with matcha red beans or taro beans for different flavors.
5. Do not make the pancakes too thick, which will affect the taste and cooking time.