Ingredients
- 1 whole chicken (about 3–4 lbs), cut into pieces
- 1/2 cup soy sauce (regular or low sodium)
- 1/4 cup dark soy sauce (for rich color)
- 1/4 cup Shaoxing wine (or dry sherry)
- 1/4 cup brown sugar (or rock sugar)
- 4–5 slices fresh ginger
- 4 cloves garlic, smashed
- 2–3 star anise
- 1 cinnamon stick
- 2 green onions (cut into long segments)
- 2 cups water
- Optional: a pinch of white pepper or chili flakes for heat
Instructions
- Prep the chicken: Rinse and pat dry. If using a whole chicken, cut into manageable pieces.
- Make the braising liquid: In a large pot, combine soy sauce, dark soy sauce, Shaoxing wine, brown sugar, water, ginger, garlic, star anise, cinnamon stick, and green onions. Bring to a boil.
- Add the chicken: Carefully place the chicken pieces into the pot. Ensure they’re mostly submerged.
- Simmer: Reduce the heat to low and cover. Let it simmer gently for 35–45 minutes, turning the chicken occasionally so it absorbs flavor evenly.
- Check for doneness: The chicken should be tender and infused with flavor. Remove and let rest for a few minutes.
- Optional glaze: For glossy skin, boil down some of the sauce until thickened and brush it over the chicken before serving.
- Serve: Slice and serve with steamed rice and a spoonful of the flavorful sauce over the top.
Let me know if you want a version for slow cooker, air fryer, or even wings!