Sichuan Braised Chicken A Fiery and Fragrant Stew

Welcome to one of my all-time favorite comfort dishes, a vibrant and soul-warming stew that hails from the heart of Sichuan. Forget everything you think you know about a simple chicken stew; this dish is a flavor explosion in a bowl. In about an hour, you can transform a few humble ingredients into a spectacular one-pot meal that’s rich, savory, and buzzing with that signature Sichuan tingle. The process involves first searing the chicken to lock in its juices, then braising it with a symphony of spices and hearty vegetables until it’s fall-off-the-bone tender. Despite its complex and authentic taste, you’ll be amazed at how straightforward this recipe is to master. It’s the perfect dish for a chilly evening or anytime you’re craving something deeply satisfying with a little kick. Get ready to fill your kitchen with the most incredible aromas!

To get started, you’ll need to gather a few key ingredients. The beauty of this dish is its flexibility, so don’t worry if you can’t find an exact item—I’ve included some easy-to-find alternatives.

For the Stew:

• Chicken: 1.5 kg (about 3.3 lbs) of fresh, young chicken. A whole chicken cut into 2-inch pieces is traditional. Alternatively, bone-in, skin-on chicken thighs and drumsticks work beautifully and are very forgiving.
• Potatoes: 250g (about ½ lb), peeled and cut into large chunks. Any starchy potato like Russet or Yukon Gold is perfect.
• Carrots: 250g (about ½ lb), peeled and cut into large chunks.
• Green Beans: 200g (about 7 oz), trimmed.
• Red Bell Pepper: 100g (1 medium pepper), deseeded and cut into chunks.
• Green Bell Pepper: 100g (1 medium pepper), deseeded and cut into chunks.

For the Aromatics & Seasoning:

• Scallions: 50g (about 3-4 scallions), white parts only, cut into 1-inch lengths.
• Garlic: 50g (about 1 whole head), cloves peeled and lightly smashed.
• Ginger: 50g (a 2-inch piece), peeled and sliced.
• Sichuan Braising Sauce: 1 packet (approx. 160g). This is a pre-made “Shao Ji Gong” sauce base you can find in most Asian markets. It’s a lifesaver! If you can’t find it, a great substitute is to mix 4 tablespoons of spicy broad bean paste (Doubanjiang), 1 tablespoon of fermented black beans, a few dried red chilies, and 1 teaspoon of ground Sichuan peppercorns. Doubanjiang is the key, lending a deep, savory, and spicy flavor.
• Salt and Chicken Bouillon Powder: 10g (about 2 teaspoons combined), or to taste.
• Vegetable Oil: 200ml (about ¾ cup + 1 tbsp) for searing.

Let’s Get Cooking!

This process is simpler than it looks. Just follow these steps, and you’ll be on your way to a delicious meal.

1. First, make sure all your ingredients are prepped and ready to go: the chicken is cut, vegetables are chopped, aromatics are prepared, and your seasonings are within reach. Having everything organized makes the cooking process smooth and enjoyable.

2. Place a large wok or a heavy-bottomed pot over high heat. Add the 200ml of vegetable oil. Once the oil is hot and shimmering, carefully add the chicken pieces. Sear the chicken for 3-5 minutes, stirring occasionally, until the surface turns a beautiful golden brown. Don’t overcrowd the pan; work in batches if you need to.

3. Turn the heat down to low and add your Sichuan Braising Sauce (or your homemade Doubanjiang mixture). Stir-fry for about 1 minute, ensuring every piece of chicken is coated in the fragrant, spicy paste. This step is crucial for blooming the spices and building the first layer of incredible flavor. Be careful not to let the paste burn.

4. Once the chicken and sauce are well combined and aromatic, pour in 600ml (about 2.5 cups) of hot water or, for a richer taste, chicken stock. Bring the liquid to a boil, then reduce the heat to a medium simmer. Cover the pot and let it braise for about 30 minutes.

5. After the initial 30 minutes of braising, it’s time to add your hearty vegetables. Add the potatoes, green beans, and carrots to the pot. Stir everything together, making sure the vegetables are submerged in the sauce. Place the lid back on and continue to simmer.

6. Let the stew cook for another 30 minutes, or until the chicken is incredibly tender and the vegetables are soft. The sauce will have thickened slightly and become a rich, glossy gravy. At this point, your kitchen will smell absolutely divine! Give it a taste and adjust with salt if needed. Just before serving, stir in the bell pepper chunks and cook for another 2-3 minutes until they are vibrant and slightly softened but still have a bit of a bite.

7. Ladle your magnificent stew into a large serving bowl and get ready to feast.

The first time I made this dish, I was blown away by how the flavors came together. The chicken becomes so tender it practically melts in your mouth, and the potatoes act like little sponges, soaking up all of that spicy, savory, and slightly numbing sauce. It’s a truly multi-layered experience—the deep umami from the broad bean paste, the fragrance of the ginger and garlic, and that iconic tingle from Sichuan peppercorns that dances on your tongue. Serving this over a bowl of fluffy steamed rice is a must; you’ll need something to mop up every last drop of the incredible gravy. I encourage you to give this recipe a try. It’s a fantastic introduction to the bold flavors of Sichuan cooking and a wonderfully comforting meal that your friends and family will rave about. I’d love to know how it turns out for you, so feel free to share your experience in the comments below