Soy Sauce Chicken (See Yao Gai, 豉油鸡)

Method10 steps

1. 1

   Step 1: Choose a wok or pot that holds the six thighs in one layer without leaving excessive empty space. Add the ½ tbsp oil, halved scallions (3 stalks), sliced ginger (1), star anise (3) and bay leaves (2). Fry over low heat until fragrant and the scallions and ginger are lightly browned, taking care not to burn them.

   Uses ½ tablespoon cooking oil · 3 stalks scallions, cut in halves · 1 thumb-sized piece ginger, sliced · 3 star anise · 2 bay leaves

2. 2

   Step 2: Pour in the light soy sauce (1 cup), dark soy sauce (2 tablespoon), optional Shaoxing wine, dark brown sugar (2 tbsp) and 2 cups braising water. Raise the heat and bring the liquid to a full boil.

   Uses Fried aromatics, spices and oil · 1 cup light soy sauce (240 ml) · 2 tablespoon dark soy sauce · Optional 2 tbsp Shaoxing rice wine · 2 tbsp dark brown sugar · 2 cups water (480 ml), for braising

   
3. 3

   Step 3: Carefully slide the chicken thighs (6) into the boiling broth, skin side down, in one layer without overlapping. Add a little extra water only if needed so the broth covers most of the thighs, at least two thirds of their height.

   Uses Boiling soy braising liquid · 6 raw chicken thighs, skin on and bone in, about 1 kg total · Additional water, only if needed to cover most of the chicken

4. 4

   Step 4: When the broth returns to a boil, reduce to a gentle simmer. Cover and simmer the bone-in thighs for 35 minutes.

   Simmer chicken, first stage · 35 minUses Chicken thighs in soy braising liquid

   
5. 5

   Step 5: Turn all six thighs over and simmer for a further 10 minutes. Check the thickest part of each thigh, away from the bone, reaches at least 74°C; continue cooking if necessary.

   Simmer chicken after turning · 10 minUses Partly braised chicken thighs and broth

   
6. 6

   Step 6: Lift the cooked thighs out of the broth and let them cool just until safe to handle. Place each skin side down, cut along the bone and trim the meat away; pull out and discard the bone. Slice the meat and skin into bite-sized pieces. Keep the cooking broth for the sauce and optional storage.

   Uses Cooked chicken thighs

   
7. 7

   Step 7: Mix the ½ tbsp cornstarch with its separate 1 tbsp cool water until smooth. Stir again immediately before adding it to the hot broth.

   Uses ½ tbsp cornstarch, for the finishing sauce · 1 tbsp cool water, for the cornstarch slurry

8. 8

   Step 8: Measure about 120 ml (½ cup) of the cooked braising broth into the wok or pot. Heat over low heat; just before it boils, stir in the cornstarch slurry. Keep stirring until the sauce reaches the desired thickness, then remove from the heat.

   Uses About 120 ml cooked braising broth · Cornstarch slurry

9. 9

   Step 9: Serve the sliced chicken in six portions. Spoon over some of the thickened sauce, or serve the sauce on the side for dipping.

   Uses Deboned, sliced soy sauce chicken · Thickened soy sauce for serving or dipping

10. 10

    Step 10: If saving the remaining braising broth, strain it and discard the scallions, ginger and spices. Cool promptly in shallow containers, refrigerate at 4°C or below and use within 4 days, or freeze for up to 3 months. Thaw in the refrigerator and bring the saved broth to a full boil before using it again.

    Uses Remaining cooked braising broth after the sauce draw