Updated : Oct 10, 2019 in recipes

Soy sauce chicken

Soy sauce chicken

I very first blogged about soy sauce chicken back in October, 2007, when my mom showed me her basic but fool-evidence technique for this Cantonese property-type dish. Really, who can resist juicy chicken wings braised in a bath of soy sauce, garlic, cinnamon, and star anise? (Most likely only vegetarians and the alliumphobic.) I not too long ago updated this recipe with revised instructions and new photographs. Hope you take pleasure in revisiting soy sauce chicken as a lot as I did!

The Cantonese frequently go ga-ga above Hainanese chicken, a dish prepared by boiling a total chicken in pork and chicken stock. It originated on the island of Hainan, grew to become a national dish of Singapore, and is loved anywhere on the globe the place the Cantonese dine.

Chicken without having sauce allows you to taste the freshness of the skin and meat, considerably like eating shrimp with nothing but a spritz of lemon. But no offense to Hainanese chicken – often your tastebuds just cry out for one thing savory that just melts off the bone.

Soy-braised chicken is a simple casserole dish can be whipped up within thirty or forty minutes. A Dutch oven or earthenware casserole dish is best, but a medium sized pot also works. (My mother believes that moist-cooking techniques with a lot of soy sauce is poor for metals. I have not had as well significantly problem aside from marks on my stainless steel cookware that can be simply scrubbed off with steel wool, but maybe some meals scientists out there can make clear the result in?)

And just a note – you are going to definitely want to prepare a side of rice or plain noodles in broth head of time, to soak up all the further sauce.

Soy Sauce Chicken

  • one cup soy sauce
  • three cups water (far more if necessary to cover the chicken at least 3/four of the way)
  • two to 2 one/2 lbs chicken wings, drummettes and wings separated
  • one two-inch piece ginger, peeled and sliced
  • 3 cloves garlic, smashed
  • three tablespoons sugar
  • one cinnamon stick
  • two pieces star anise
  • one scallion, shredded or chopped
  1. In a huge Dutch oven or pot, heat the chicken, soy sauce, and water more than medium flame. Deliver the liquid to a boil, then lessen to a gentle simmer. Make positive heat is as minimal as can be with out turning off simmering soy sauce can easily grow to be rapidly boiling soy sauce, which can very easily become a big mess to clean up.
  2. Include the ginger, garlic, sugar, cinnamon, star anise, and sugar. Allow the chicken to simmer for 25 to thirty minutes, or up an hour if you want falling-of-the-bone tenderness. Ladle the chicken and sauce into a deep platter. Garnish with scallions and put together to enjoy some savory, succulent chicken.

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