Soy Cooked Chicken (My quick version)
Soy Cooked Chicken is a classic Cantonese dish which normally a whole chicken is used, however, my late wife and I tweaked the recipe over time to cut down the cooking time which was quite a drawn out affair. By using the smaller pieces of chicken it cooks muck quicker and with less fiddling about but still has the excellent flavour associated with this dish.
In the recipe I use chicken thighs with the skin on and the bone in as this gives the fullest flavour. Other cuts of the chicken can be used, in fact any of the dark meat portions, drumsticks, wings or the leg quarters of the bird, however, I don’t recommend using the breasts as they can tend to be a little dry and much less flavour too.
Soy Cooked Chicken (My quick version)
Adjust Serving Size
PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
Ingredients
- 6 chicken thighs I don’t recommend using chicken breasts
- ½ tbsp cooking oil
- 3 spring onions cut in halves
- 2.5 cm ginger sliced
- 3 star anise
- 2 bay leaves
- 240 mls soy sauce light
- 2 tbsp soy sauce dark
- 2 tbsp Shaoxing rice wine or a very dry sherry
- 2 tbsp sugar dark brown
- 480 mls water
- ½ tbsp cornflour mix with 1 tbsp cold water
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Prepare the braising liquid
- Place the oil into a hot wok, the add the spring onions, ginger, star anise, and bay leaves, turn down the heat to low and fry the spring onions and ginger start to brown a little.
- Now add the light soy sauce, dark soy sauce, rice wine, sugar and water. Now turn the heat up to high and bring the liquid to a boil.
- Cook the chicken
- Place the chicken thighs in the liquid skin side down, making sure they are spreadin a single layer, this is most important. The liquid should just cover the chicken, add a little more water if necessary.
- A soon as the pan comes back to the boil, turn the heat down to a gentle simmer and cover with the lid and simmer for 35 mins. Then turn the chicken over and cook for a further 10 minutes.
- Serve the chicken
- Take the chicken out and allow to cool a little, enough to allow you to remove the bones. Then slice into bite-sized pieces..
- Remove the liquid from the wok, leaving about half a cup of it in the wok and heat it up. Just as it comes to the boil add the cornflour/water slurry and stir continually until the sauce thickens. Then pour it over the sliced chicken, or serve it in a bowl on the side for dipping
Category: Chicken, Chinese, Cuisine, Main Courses, Meat, Recipes
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