Chinese · Dinner
Glazed Soy Braised Chicken Thighs
Guangdong Soy Sauce Chicken
Cantonese roast house chicken thighs poached in a master stock of dark soy, Shaoxing wine, rock sugar, and spices until deeply glazed and tender, served over rice with the braising liquid as sauce.
$
10 minsPrep
45 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
620Calories
38gProtein
22gFat
62gCarbs
8gSugar
1gFiber
1240mgSodium
110mgChol
Goes well with
Pinot Noir (Central Otago)Pinot Noir (Central Otago) — A medium-bo...
local
Oolong Tea (Wulong Chá)Oolong Tea (Wulong Chá) — A clean, aroma...
international
Instructions
1
Prep
Lightly crush 3 garlic cloves. Slice 4 ginger slices. Finely slice 2 spring onion stalks. Combine dark soy, light soy, Shaoxing wine, rock sugar, water, garlic, ginger, star anise, cinnamon, and five-spice in a bowl.
2
Simmer
Pour soy mixture into a saucepan just wide enough to fit chicken. Bring to gentle boil over medium heat, stirring to dissolve sugar, about 2 minutes. Add chicken thighs skin-side down, reduce to low simmer, cover, and poach 20 minutes until beginning to cook through.
3
Braise
Turn chicken, baste with braising liquid, and poach uncovered 20 minutes over low heat until cooked through with no pink at the bone. Remove chicken to a plate and rest 5 minutes.
4
Reduce
Increase heat to medium-high and simmer braising liquid 5 minutes until slightly thickened and glossy, skimming any foam. Brush rested chicken with sesame oil and slice thickly.
5
Plate
Arrange steamed jasmine rice on plates. Top with sliced chicken, spoon reduced braising liquid generously over, scatter spring onion, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 bone-in chicken thighs
- 45ml (3 tbsp) dark soy sauce
- 2 tbsp light soy sauce
- 45ml (3 tbsp) Shaoxing rice wine
- 20g (0.7 oz) rock sugar
- 400ml (1 3/4 cup) water
- 3 garlic cloves
- 4 slices fresh ginger
- 2 whole star anise
- 1 small cinnamon stick
- 0.25 tsp five-spice powder
- 1 tsp sesame oil
- 400g (14 oz) steamed jasmine rice
- 2 scallions