Chinese · Dinner
Soy Sauce Roast Chicken
Bone-in chicken thigh simmered in a dark soy-based master sauce with Shaoxing wine, ginger, garlic and star anise, then reduced until glossy and lacquered. Served over steamed rice with the concentrated braising liquid and finished with sesame oil.
$4
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
586Calories
46.2gProtein
24.3gFat
36.8gCarbs
10.8gSugar
1.2gFiber
2867mgSodium
250mgChol
6.5gSat Fat
582mgPotassium
52mgCalcium
2.9mgIron
0.6mcgVitamin B12
3.1mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
all-time-classics
Instructions
1
Prep
Pat the chicken thigh dry and score the skin lightly in a crosshatch pattern. Smash the garlic and slice the scallion into 2-inch lengths.
2
Sear
Heat an ovenproof skillet over medium-high heat with no oil. Lay the thigh skin-side down and sear 4 minutes until the skin browns and releases easily.
3
Simmer
Flip the thigh. Add soy sauce, dark soy sauce, Shaoxing wine, brown sugar, ginger, garlic, star anise, cinnamon stick and chicken stock. Cover and simmer over medium-low heat 20 minutes until cooked through.
4
Reduce
Uncover the skillet and simmer over medium heat 8 minutes, turning once, until the sauce thickens to a glossy syrup and coats the back of a spoon.
5
Plate
Arrange the steamed rice on a plate, top with the chicken thigh, spoon the reduced sauce over top and drizzle with sesame oil and scallion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g bone-in chicken thigh, skin on
- 1/2 cup120ml soy sauce
- 4 tbsp4 tbsp Shaoxing wine
- 2 tbsp2 tbsp dark soy sauce
- 2 tbsp2 tbsp brown sugar
- 6 slices6 slices fresh ginger
- 4 cloves4 cloves garlic
- 22 star anise pod
- 11 cinnamon stick
- 22 scallion
- 1 cup240ml chicken stock
- 2 tsp2 tsp sesame oil
- 1 cup200g steamed white rice, for serving
