Chicken Chashu

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Japanese Braised Chicken Thigh

Learn how to make succulent, melt in the mouth chashu made with juicy chicken thigh simmered in a fragrant broth and soaked in a rich and sweet soy sauce based marinade. It's simple to do and every element can be used to make a variety of delicious Japanese dishes!

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Chicken Chashu

Yield

4 servings

Type

chicken

Time

13 hrs 10 mins

Level

Easy

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what you'll need:

» chicken thigh (skin on, boneless) » spring onion » garlic » ginger » soy sauce » sake » mirin » sugar

Pierce

Poke holes in the chicken by stabbing it with a fork all over on both sides.

1

Flatten

Cover the surface with plastic wrap and pound until it's an even thickness all over.

2

Roll and tie

Roll each piece of thigh with the skin on the outside and wrap with butcher's string. Tie strong knots to secure it. Seal the surface in a frying pan for crispy skin and a charred flavour.

3

Bring to boil

Place the chicken in a large pot and fill with cold water until the chicken is fully submerged. Bring to a boil over a medium heat and scoop out any scum that floats on the top.

4

Flavour broth

Once boiling, lower the heat to a simmer and add the spring onion, fresh ginger and garlic cloves.

5

Simmer

Place a drop lid on top and allow to simmer on a low heat for 1 hour.

6

Make marinade

Add the soy sauce, sake, mirin and sugar to a small saucepan and boil for 2-3 minutes. Remove from the heat and set aside.

7

Cool

Remove the chicken from the pot and allow to cool for 10 minutes or until cool enough to touch. Place it in a ziplock bag.

8

Add stock

Pour 250ml of the chicken stock from simmering into the bag. (125ml per thigh.)

9

Add marinade

Pour all of the marinade into the zip lock bag.

10

Marinate

Push the air out of the bag and seal it. Marinate in the fridge for a minimum of 12 hours. (Preferably overnight.)

11

Cut & serve

Cut into slices while cold and serve on ramen, donburi or as a snack.  Enjoy!

12

check out FULL RECIPE »

See the full post for more information plus ideas on how to use the leftover broth and marinade for more delicious Japanese recipes!

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