Some of life’s most memorable moments are woven with the threads of good food and shared drinks. There’s a particular magic to summer gatherings – the laughter that lingers in warm evening air, the clink of glasses, and the irresistible aroma of something delicious simmering on the stove. This year, I’ve perfected the centerpiece for those moments: an incredible Summer Braised Feast. Forget spending hours in the kitchen; my secret weapon slashes the work to just 30 minutes, unlocking layers of deep, savory flavor that taste like they’ve been developing all day. The best part? The master braising liquid can live in your fridge for days, inviting you to create delicious impromptu meals all week long.
The Game Changer: Unveiling the Braising Secret
Last summer, my braised dishes were a labor of love—a five-hour marathon of toasting spices and slow simmering. This year, I found a brilliant shortcut that delivers even more consistent and aromatic results: commercial braising paste (often called lu zhi or braising sauce). This concentrated paste is a blend of soy sauce, spices, and seasonings, forming the perfect foundation. By using it as a base and enhancing it with a few extra ingredients, you create a complex, master braising liquid with minimal effort. It’s the ultimate hack for depth of flavor without the complexity.
Crafting the Master Braising Liquid
This versatile liquid is the heart of the feast. Once made, it becomes your key to multiple quick meals. 
Ingredients:
- 1500g water
- 210g high-quality braising paste
- 45g light soy sauce (for saltiness)
- 5g dark soy sauce (for color)
- 20g oyster sauce (for umami richness)
Method:
In a large pot, combine all ingredients and stir well. Bring the mixture to a gentle boil, then reduce heat and let it simmer for 5-10 minutes to allow the flavors to marry. This is your master braise. Let it cool completely before storing it in a clean, airtight container in the refrigerator for up to 3 days.
Pro-Tip for Depth: For an even richer flavor, use homemade or store-bought chicken stock instead of plain water.
Building Your Summer Braised Feast
Now, let’s use that incredible liquid to create a stunning platter.
Step 1: The Foundation – Perfect Braised Eggs
1、Hard-boil 6-7 eggs. Once cooked, immediately plunge them into an ice bath. This stops the cooking and makes peeling effortless.
2、Peel the eggs and place them in a small bowl or container.
3、Ladle enough of the hot master braising liquid over the eggs to completely submerge them. Cover and refrigerate overnight. This slow, cold infusion gives them a gorgeous marbled appearance and deep, savory flavor right to the yolk.
Step 2: The Main Event – Succulent Braised Chicken
This technique ensures juicy, flavorful meat every time.
1、Prepare the Chicken: You’ll need about 400g each of chicken wings, drumsticks, and feet (or choose your favorites).
2、The Blanch (Key Step): In a large pot, add cold water, 2 spring onion segments, 4 slices of ginger, and 30g of cooking wine. Add the chicken pieces, bring to a boil, and cook for 3-5 minutes. This step removes impurities and ensures a clear, clean-tasting final broth. Drain and rinse the chicken under cold water.
3、The Braise: Bring your master braising liquid to a rolling boil in a clean pot. Add the blanched chicken. Here’s the crucial tip: Cook each type separately or remove them at different times based on their required doneness.
- Chicken Feet: ~15 minutes
- Chicken Wings: ~20 minutes
- Chicken Drumsticks: ~25-30 minutes
4、Once cooked, remove the chicken pieces and set them aside on a tray. Do not discard the braising liquid.
5、The Soak: Once the braising liquid has cooled down slightly (but is still warm), return all the cooked chicken to the pot. Let everything soak for at least 2 hours as the liquid cools to room temperature. This soaking period is essential for the flavor to penetrate deeply.
Step 3: The Crisp Contrast – Quick-Braised Vegetables
Vegetables are braised separately to keep the master liquid fresh for future use.
1、Prepare 100g each of broccoli florets, lotus root slices, and potato slices.
2、Briefly blanch the broccoli in salted water, then shock it in ice water to lock in its vibrant green color and crisp texture.
3、In a small saucepan, bring a portion of the cooled master braising liquid to a boil. Add the lotus root and potato slices. Simmer for about 5 minutes, or until just tender but still retaining a bite. Remove with a slotted spoon.
4、Important: The liquid used for vegetables should be used immediately or discarded, as it will spoil quickly.
The Grand Finale: Plating & The Perfect Pairing
Assembling the Platter
Arrange all the braised components beautifully on a large serving platter. Drizzle a little of the reserved braising liquid over the chicken and eggs for extra gloss and flavor. Garnish with fresh cilantro or sesame seeds.
The Perfect Summer Sip: Watermelon Soju Refresher
No summer feast is complete without a cooling drink. This Watermelon Soju cocktail is simplicity itself.
Ingredients:
- 120g fresh watermelon, cubed
- 30ml Soju (Korean clear spirit)
- Ice cubes
- Mint sprigs for garnish
Method:
1、Puree the watermelon in a blender and strain the juice to remove pulp.
2、Fill a tall glass with ice.
3、Pour in the soju, then top up with the fresh watermelon juice. Stir gently.
4、Garnish with a mint sprig. Adjust the soju quantity to your liking!
Why This Feast Captures Summer
This Summer Braised Feast is more than a meal; it’s an experience. It embodies the ease and joy of summer entertaining. The deep, savory flavors of the braised goods, the crisp freshness of the vegetables, and the sweet, cooling kick of the watermelon drink create a perfect harmony. It’s about sharing great food without being stuck in the kitchen, allowing you to savor those sun-drenched, laughter-filled moments with the people who matter most. So gather your friends, pot up the braise, and toast to the simple, delicious joys of the season.
