Authentic Soy Sauce Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 teaspoons cooking oil
02 -
7 thin slices of fresh ginger
03 -
1 full chicken (about 4 lbs, best if fresh and free-range)
04 -
10 cups of water
05 -
2 scallions, smashed flat and cut into 3-inch sections
06 -
3 whole star anise pods
07 -
1 1/2 cups soy sauce
08 -
1 1/4 cups dark soy sauce
09 -
1 1/2 cups Chinese rose wine or Shaoxing wine
10 -
2 teaspoons salt
11 -
1 cup plus 2 tablespoons sugar
# Instructions:
01 -
Let the chicken sit out for 60 minutes to come to room temp. Rinse it well inside and outside, and take out the giblets (if included).
02 -
Use a narrow, tall pot and set it over medium-low heat. Add the ginger slices and oil, letting the ginger brown slightly for about half a minute.
03 -
Stir in the scallions and cook for 30 seconds. Pour in the dark soy sauce, regular soy sauce, wine, sugar, salt, and water along with the star anise. Let it gently simmer for 20 minutes on low heat.
04 -
Raise the heat to bring the broth to a gentle boil. Slowly lower the chicken with a roasting fork, positioning it breast side up and fully covered by the liquid. If there's an air pocket inside, adjust by carefully tilting the chicken. If part of it isn't covered, spoon the broth over it regularly.
05 -
Let the liquid return to a soft simmer, keeping the temperature around 210°F. Simmer for 25 minutes, then turn off the heat, cover the pot, and let the chicken rest in the broth for another 15 minutes.
06 -
Lift the chicken onto a chopping board. As it cools, brush the cooking liquid over the skin to prevent it from drying. Serve alongside steamed rice and some of the sauce from the pot.
# Notes:
01 -
You can substitute chicken leg quarters for a quicker version of this dish. Save any extra sauce—it can be frozen and reused, but might need a bit of seasoning adjustment later.