Chinese · Dinner
Soy Sauce Chicken Rice
Chicken thigh poached slowly in a soy and star anise infused broth with ginger, then rested to firm before slicing over steamed jasmine rice. Finished with a spoon of the reduced poaching liquid and sesame oil, this Cantonese dish balances salty, sweet, and warm spice notes.
$4
10 minsPrep
35 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
612Calories
42.3gProtein
21.4gFat
58.1gCarbs
7.8gSugar
1.6gFiber
2980mgSodium
184mgChol
5.9gSat Fat
580mgPotassium
58mgCalcium
3.1mgIron
0.5mcgVitamin B12
3.2mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
all-time-classics
Instructions
1
Prep
Smash the garlic clove and slice the ginger; trim scallion into 2-inch lengths and set everything aside.
2
Simmer
Combine soy sauce, dark soy sauce, shaoxing wine, sugar, star anise, cinnamon, ginger, scallion, and garlic with 1 cup water over medium heat until fragrant, about 3 minutes.
3
Poach
Lower the chicken skin-side down into the simmering broth at low heat, turning once, for 20 minutes until opaque and tender at the bone.
4
Rest
Let the chicken rest on a plate for 10 minutes until the meat firms and the juices settle for clean slicing.
5
Reduce
Simmer the poaching liquid over medium heat uncovered for 8 minutes until thickened and coating a spoon.
6
Plate
Slice the chicken, arrange over rice, spoon 2 tablespoons reduced liquid over top, drizzle with sesame oil, and scatter scallion garnish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g bone-in chicken thigh
- 1/2 cup120ml soy sauce
- 4 tbsp4 tbsp dark soy sauce
- 2 tbsp2 tbsp shaoxing wine
- 2 tsp2 tsp sugar-white
- 44 star anise pods
- 22 cinnamon stick
- 6 slices6 slices ginger-fresh
- 22 scallion, cut into 2-inch lengths
- 2 clove2 clove garlic
- 1 1/2 cup280g jasmine rice-cooked
- 1 tsp1 tsp sesame-oil
- scallion for garnish
