Low Carb Spicy Chiu Chow Braised Chicken Recipe

Lunch
Main Dishes
Quick Easy
5/5
(1254 reviews)
Low Carb Spicy Chiu Chow Braised Chicken
Zylo Recipes

Description

This substantial meal is ideal for individuals who carefully manage their carbohydrate consumption in relation to physical activity. Strategically dividing your daily carbs into portions consumed before and after workouts can optimize your energy levels and recovery. While potatoes aren't typically considered a staple in very low-carbohydrate diets, they can serve as a source of fuel for intense training sessions.

Feel free to omit them if you prefer to maintain a stricter approach. The flavorful braised chicken, slow-cooked in a vibrant blend of chili paste, garlic, ginger, and rice wine, is both satisfying and suitable for low-carbohydrate eating plans. You'll need a blender or food processor to create the aromatic chili paste, and a Dutch oven or heavy-bottomed pot is essential for achieving the perfect braise.

For the most succulent and rich flavor, opt for dark meat chicken, such as thighs and drumsticks, which naturally contain more fat. The chicken becomes incredibly tender during the braising process, absorbing all the complex flavors of the spicy sauce. The result is a deeply savory and slightly spicy dish with a hint of umami.

Consider pairing it with some steamed green vegetables or serving it over cauliflower rice for a complete and balanced meal. The textures work well together: the tender chicken, the slight bite of the vegetables, and the rice-like consistency of the cauliflower rice. This dish is an excellent way to enjoy bold Asian-inspired flavors while adhering to your dietary goals.

The depth of flavor achieved through braising is truly remarkable, transforming simple ingredients into a culinary experience. The chili paste lends a pleasant warmth without being overwhelmingly spicy, making it accessible to a wide range of palates. Adjust the amount of chili paste to suit your preferred level of heat.

The aroma alone, as the chicken simmers, is enough to whet your appetite and create anticipation for the delicious meal to come.

Preparation Time

Prep Time
10 min
Cook Time
5 min
Total Time
15 min

Nutrition Information

Per 1 bowls serving
C
Calories
550 Kcal

C
Carbs
8 g
Fi
Fiber
2 g
Sugar
4 g

P
Protein
55 g

C
Fats
35 g
Saturated Fats 8 g
Unsaturated Fats 20 g

Cholestrol 180 mg
Sodium 750 mg
Potassium 400 mg
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Ingredients

    1.
    Chicken Leg Quarters by Sanderson Farms
    Chicken Leg Quarters by Sanderson Farms
    5 pound
    2.
    Gochujang Red Pepper Paste by Chung Jung One
    Gochujang Red Pepper Paste by Chung Jung One
    ¼ cup
    3.
    Onion
    Onion
    1 small
    4.
    Peeled Garlic Cloves by Heb
    Peeled Garlic Cloves by Heb
    12 clove
    5.
    Chiu Chow Chilli Oil
    Chiu Chow Chilli Oil
    30 gram
    6.
    Shaoxing Rice Wine by Gu Yue Long Shan
    Shaoxing Rice Wine by Gu Yue Long Shan
    2 tablespoon
    7.
    Chinese Oyster Sauce
    Chinese Oyster Sauce
    2 tablespoon
    8.
    Soy Sauce
    Soy Sauce
    2 tablespoon
    9.
    Kosher Salt
    Kosher Salt
    1-undefined tsp
    10.
    Potatoes by The Little Potato Company
    Potatoes by The Little Potato Company
    1 pound

Instructions

    1.
    In a blender, combine the gochujang, chopped onion, garlic cloves, Chiu chow chili oil, rice wine, oyster sauce, and soy sauce. Blend until mostly smooth.
    2.
    Place the chicken legs and thighs into the bottom of a 6-quart Dutch oven.
    3.
    Pour the spicy Chiu chow mixture over the chicken. Add 2 cups of water (or 1 cup if omitting potatoes).
    4.
    Cover the pot, bring to a boil, then reduce to a simmer. Simmer for up to one hour, or until the chicken is very tender. Taste the broth and add kosher salt to taste. If using potatoes, ensure the broth is salty enough to season them.
    5.
    Slice the potatoes in half lengthwise and add them to the pot. Cook for 15-20 minutes, or until tender when pierced with a paring knife. Serve hot over cauliflower rice or with dark green vegetables.