Braising is a common method for Chinese cooking that slowly renders meat, poultry, or seafood in liquid until tender and flavorful. The liquid used for braising usually includes some combination of water, soy sauce, stock, rice wine or beer. Other ingredients that are added to braised dishes include vegetables (especially root vegetables that stand up to longer cooking times), herbs and spices.
Because the long cooking time melds flavors together while breaking down tough connective tissues in meat, braised dishes are known for their rich, concentrated flavor and tenderness. Dishes such as Hongshao Ribs and Radish, Xinjiang Dapanji (Big Plate Chicken) and Beer-Braised Pork Trotters are braises, and the method is ideal for cuts like pork belly, shoulder, thighs and shanks.
All Braises
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