A flavorful and tender chicken dish, perfect for a weeknight dinner or a special occasion. The combination of soy sauce, aromatics, and a touch of sweetness creates a rich and satisfying sauce.
Ingredients:
- Chicken:
- 1 whole chicken (about 3-4 lbs), or 2-3 lbs of chicken thighs and drumsticks
- Aromatics:
- 4-5 cloves garlic, crushed
- 2-inch piece of ginger, sliced or crushed
- 2-3 scallions (green onions), roughly chopped
- Sauce:
- 1 cup soy sauce (preferably light soy sauce)
- 1/2 cup dark soy sauce (for color and richer flavor)
- 1/2 cup Shaoxing wine or dry sherry
- 1/4 cup granulated sugar, or rock sugar
- 4 cups water or chicken broth
- 1 star anise (optional)
- 1 cinnamon stick (optional)
- Garnish (Optional):
- Fresh cilantro, chopped
- Sliced scallions
- Sesame seeds
Instructions:
- Prepare the Chicken:
- If using a whole chicken, you can leave it whole or cut it into pieces. Chicken thighs and drumsticks can be used as is.
- Rinse the chicken and pat it dry with paper towels.
- Sauté the Aromatics:
- In a large pot or Dutch oven, heat a little oil over medium heat.
- Add the crushed garlic and ginger, and sauté for about 1-2 minutes, until fragrant.
- Add the chopped scallions, and saute for another minute.
- Combine the Sauce Ingredients:
- Add the soy sauce, dark soy sauce, Shaoxing wine (or sherry), sugar, water (or chicken broth), star anise (if using), and cinnamon stick (if using) to the pot.
- Stir well to combine.
- Cook the Chicken:
- Add the chicken to the pot, ensuring it’s mostly submerged in the sauce. If needed, add more water or broth.
- Bring the sauce to a boil, then reduce the heat to a simmer.
- Cover the pot and simmer for about 30-45 minutes for chicken pieces, or 1 hour to 1 hour and 15 minutes for a whole chicken, or until the chicken is cooked through and tender. The internal temperature should reach 165°F (74°C).
- Turn the chicken occasionally to ensure even cooking and coloring.
- Reduce the Sauce:
- Once the chicken is cooked, remove it from the pot and set it aside.
- Increase the heat to medium-high and bring the sauce to a boil.
- Let the sauce simmer and reduce for about 10-15 minutes, or until it has thickened slightly.
- Serve:
- Slice or chop the chicken into serving pieces.
- Pour the reduced soy sauce over the chicken.
- Garnish with fresh cilantro, sliced scallions, and sesame seeds, if desired.
- Serve with rice or noodles.
Tips and Variations:
- For a deeper color and richer flavor, you can sear the chicken in the pot before adding the aromatics and sauce.
- Adjust the sugar to your preference. If you like it sweeter, add more sugar.
- You can add other aromatics like dried orange peel or bay leaves for added complexity.
- If you do not have dark soy sauce, you can use regular soy sauce, but the color of the final dish will be lighter.
- If you have rock sugar, it is preferred over granulated sugar.
- For a glossier finish, you can brush the cooked chicken with a little honey or maltose syrup before serving.
Enjoy your delicious Soy Sauce Chicken!