Objective To explore the effect of polysaccharide water-retaining agents, such as carrageenan and modified starch, combined with mild cooking on the eating quality of sterilized braised chicken, and to improve the edible quality of pre-cooked braised chicken suitable for room-temperature storage.Methods Under mild cooking conditions, the tenderness retention effects of carrageenan and modified starch, used individually and in combination, were first compared. A single-factor test was then conducted on the better-performing treatment group. Based on the results of the single-factor test, a comprehensive experiment was carried out, and the optimal ratio of polysaccharide water-retaining agents obtained from the comprehensive test was further verified. The quality of braised chicken was evaluated by measuring shear force, texture profile analysis, cooking loss rate, color, and sensory attributes.Results The combined use of carrageenan and modified starch resulted in better tenderness of the chicken, with the optimal combination being 0.2% carrageenan and 0.5% modified starch. Braised chicken treated with this combination of polysaccharide water-retaining agents and mild cooking showed better retention of eating quality after sterilization, including improved tenderness, reduced hardness, lower cooking loss, enhanced meat glossiness, better mouthfeel, and favorable taste.Conclusion The combination of carrageenan and modified starch with mild cooking can, to a certain extent, alleviate the quality deterioration of braised chicken caused by sterilization..