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.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
Plate
Arrange steamed jasmine rice on plates. Top with sliced chicken, spoon reduced braising liquid generously over, scatter spring onion, and serve immediately.
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