Braised Chicken Thighs with Mixed Pickled with Ginger

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There is always a jar of pickled mixed ginger sitting quietly in my refrigerator. I made it a while ago and often use it whenever I need a quick flavor booster for my cooking. Besides serving it as a condiment, the sweet and tangy pickled ginger works wonderfully in braised dishes, especially with chicken. 

This mixed pickled ginger is made with rice vinegar and cane sugar. It has a sweet and sour, crunchy flavor, making it an appetizer, and a staple dish in many households. The addition of shallots, red bell peppers, cucumbers, carrots, turnips, white gourds, papayas, and young ginger further enhances its flavor. If you enjoy sweet and sour dishes, this is a really good choice.


Instead of using a whole chicken as I did in the past, this time I chose chicken thighs. Chicken thighs are one of my favorite cuts because they stay juicy and tender even after simmering. They also absorb flavors exceptionally well, making them perfect for this simple home-style braised dish.

The combination of rice vinegar, cane sugar, and pickled ginger creates a balanced flavor profile. The rice vinegar adds a gentle tanginess, the cane sugar provides natural sweetness, and the ginger brings a pleasant aroma with a slight warming spice. As the chicken slowly simmers, the sauce thickens and coats every piece beautifully.


This dish reminds me of the comforting home-cooked meals often prepared by our mothers and grandmothers. There are no complicated ingredients or cooking techniques involved. Just a few pantry staples and a little patience are enough to create a delicious meal.

I especially enjoy serving this braised chicken with a bowl of hot steamed rice. The rich sweet-and-sour sauce is so appetizing that it naturally encourages everyone to have an extra spoonful of rice. For a complete meal, simply add some blanched vegetables or a light soup on the side. Don't forget the boiled eggs! Simmered alongside the chicken thighs, they absorbed the rich sweet-and-sour sauce beautifully. In fact, flavorful eggs are often the first thing to disappear from the table. 

If you happen to have a jar of pickled mixed ginger at home, give this recipe a try. It is an easy, comforting dish that transforms a simple ingredient into a flavorful family meal.


Full written steps, tips, and exact measurements are below. Keep scrolling! 

 




INGREDIENTS

3 chicken thighs (about 900g)

1 can assorted pickle gingers (260g)

5 full boiled eggs

5 cloves of  garlic

2 shallots

2” length ginger

3 tbsp rock sugar

Some cooking oil

Enough water


Marinade 

 2 tbsp light soy sauce

2 tbsp dark soy sauce


Seasoning

2 tbsp light soy sauce

2 tbsp dark soy sauce


Cornstarch Slurry (mixed well)

2 tsp corn flour

5 tbsp water



METHOD

1. Cut each chicken thigh into 2 pieces. Marinate with light soy sauce and dark soy sauce. 

2. Cut the garlic and shallots into small pieces. Slice the ginger. 

3. Heat some oil in a wok and lightly fry the chicken thighs until lightly browned on the outside, about 1–2 minutes. Remove and set aside. 

4. In a clean wok, sauté the garlic, shallots, and ginger until fragrant. Return the chicken to the wok and add the mixed pickled ginger. 

5. Add enough water to cover the chicken. Add the boiled eggs and seasonings. Bring to a boil, then reduce the heat and simmer for 30–40 minutes. 

6. Stir once halfway through cooking. Continue simmering until the chicken is tender, and the eggs have absorbed the flavors. Taste and adjust the seasoning before serving.


Tips for Making Braised Chicken Thighs with Mixed Pickled Ginger 

1. Brown the chicken first

Lightly frying the chicken thighs before braising helps develop a deeper flavour and gives the chicken a more appealing color. There's no need to cook them through at this stage. 

2. Use both the pickled vegetables and the pickling liquid 

The pickling liquid contains much of the sweet, tangy flavor that makes this dish special. Don't throw it away! 

3. Choose chicken thighs for the best texture 

Chicken thighs remain juicy and tender after simmering, making them ideal for braised dishes. 

4. Simmer gently 

A gentle simmer allows the chicken to absorb the flavors of the pickled ginger and seasonings without becoming dry. 

5. Add boiled eggs 

Boiled eggs are a wonderful addition as they absorb the braising sauce beautifully. For even more flavor, make a few shallow slits on the eggs before adding them to the pot. 

6. Adjust the sweetness and acidity to your taste 

Different brands of pickled mixed ginger vary in sweetness and sourness. Taste the sauce near the end of cooking and adjust if necessary. 

7. Let it rest before serving 

Like many braised dishes, the flavors continue to develop as it sits. The dish often tastes even better a few hours later or the next day. 

8. Serve with steamed rice 

The rich sweet-and-tangy sauce is too good to waste. A bowl of hot steamed rice is the perfect accompaniment.

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