Description
Soy-braised chicken is a flavorful and comforting dish where tender chicken pieces are slowly cooked in a savory soy sauce-based braising liquid infused with ginger, garlic, and aromatics. This classic recipe yields moist and richly flavored chicken perfect for a hearty meal served with rice or noodles.
Ingredients
Chicken
- 1 whole chicken, cut into serving pieces (about 3–4 lbs)
Braising Liquid
- 1/2 cup soy sauce
- 1/4 cup dark soy sauce
- 1/4 cup Shaoxing wine or dry sherry
- 2 tablespoons brown sugar
- 2 cups water or chicken stock
- 1 thumb-sized piece ginger, sliced thinly
- 4 cloves garlic, smashed
- 2 star anise
- 1 cinnamon stick
- 2 green onions, cut into 2-inch pieces
Optional Garnish
- Chopped cilantro
- Blanched greens (bok choy or spinach)
Instructions
- Prepare the Chicken: Rinse the chicken pieces under cold water and pat dry with paper towels. This ensures the skin is dry which helps in slight browning and better flavor absorption.
- Sear the Chicken: Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add a small amount of oil and brown the chicken pieces on all sides until golden. This step enhances flavor and adds color to the dish.
- Make the Braising Sauce: In the same pot, add ginger slices, garlic, star anise, cinnamon stick, and green onions. Stir briefly until fragrant, about 1-2 minutes. Then add the soy sauce, dark soy sauce, Shaoxing wine, brown sugar, and water or chicken stock. Stir to combine.
- Braise the Chicken: Return the browned chicken pieces back to the pot, skin side up. Bring the liquid to a gentle simmer, then reduce heat to low. Cover the pot and let the chicken braise gently for about 45-60 minutes until the meat is tender and cooked through.
- Reduce the Sauce: Remove the chicken from the pot once fully cooked and keep warm. Increase the heat to medium-high and reduce the braising liquid uncovered until it thickens slightly into a glossy sauce.
- Serve: Pour the thickened sauce over the chicken pieces. Garnish with chopped cilantro and serve with steamed rice and optionally some blanched greens for a complete meal.
Notes
- Use dark soy sauce to add depth and color to the dish.
- Searing the chicken first adds extra flavor but can be skipped if short on time.
- Adjust the sweetness and saltiness of the sauce by modifying the amount of brown sugar and soy sauce according to taste.
- Shaoxing wine is a traditional Chinese cooking wine; dry sherry can be used as a substitute.
- The braising liquid can be strained if a smooth sauce is preferred.
