Soy Sauce Chicken

55 mins
Serves 1
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Directions

  1. 1Add the chicken legs to a large bowl and cover with boiling water for 30 seconds until the skin tightens.
  2. 2Add the chicken legs to a large bowl and cover with boiling water for 30 seconds until the skin tightens.
  3. 3Add the chicken legs to a large bowl and cover with boiling water for 30 seconds until the skin tightens.
  4. 4Remove the chicken legs and pat them dry with paper towels.
  5. 5Remove the chicken legs and pat them dry with paper towels.
  6. 6Remove the chicken legs and pat them dry with paper towels.
  7. 7Add the chicken legs to a clean bowl and marinate with dark soy sauce and ground white pepper.
  8. 8Add the chicken legs to a clean bowl and marinate with dark soy sauce and ground white pepper.
  9. 9Add the chicken legs to a clean bowl and marinate with dark soy sauce and ground white pepper.
  10. 10Bash the spring onions with the back of a knife and slice them lengthways into three parts.
  11. 11Bash the spring onions with the back of a knife and slice them lengthways into three parts.
  12. 12Bash the spring onions with the back of a knife and slice them lengthways into three parts.
  13. 13Roughly chop the ginger, garlic, and shallot.
  14. 14Roughly chop the ginger, garlic, and shallot.
  15. 15Roughly chop the ginger, garlic, and shallot.
  16. 16On medium heat, add vegetable oil and rock sugar to a wok, break the sugar into small pieces, and stir until lightly caramelised.
  17. 17On medium heat, add vegetable oil and rock sugar to a wok, break the sugar into small pieces, and stir until lightly caramelised.
  18. 18On medium heat, add vegetable oil and rock sugar to a wok, break the sugar into small pieces, and stir until lightly caramelised.
  19. 19Add spring onion, ginger, garlic, and shallot to the wok and fry for 3 minutes (add a touch of water if needed).
  20. 20Add spring onion, ginger, garlic, and shallot to the wok and fry for 3 minutes (add a touch of water if needed).
  21. 21Add spring onion, ginger, garlic, and shallot to the wok and fry for 3 minutes (add a touch of water if needed).
  22. 22Add the chicken legs skin side down and don't touch them for 2 minutes.
  23. 23Add the chicken legs skin side down and don't touch them for 2 minutes.
  24. 24Add the chicken legs skin side down and don't touch them for 2 minutes.
  25. 25Pour in the marinade, light soy sauce, dark soy sauce, shaoxing wine, and water along with cloves, star anise, and a cinnamon stick.
  26. 26Pour in the marinade, light soy sauce, dark soy sauce, shaoxing wine, and water along with cloves, star anise, and a cinnamon stick.
  27. 27Pour in the marinade, light soy sauce, dark soy sauce, shaoxing wine, and water along with cloves, star anise, and a cinnamon stick.
  28. 28Once it starts to boil, turn the heat to low, cover with a lid, and braise for 35 minutes, turning the chicken halfway through.
  29. 29Once it starts to boil, turn the heat to low, cover with a lid, and braise for 35 minutes, turning the chicken halfway through.
  30. 30Once it starts to boil, turn the heat to low, cover with a lid, and braise for 35 minutes, turning the chicken halfway through.
  31. 31Remove the chicken to cool.
  32. 32Remove the chicken to cool.
  33. 33Remove the chicken to cool.
  34. 34Strain the vegetables and spices from the sauce.
  35. 35Strain the vegetables and spices from the sauce.
  36. 36Strain the vegetables and spices from the sauce.
  37. 37Add 2 tablespoons of the sauce to 2 tablespoons of cornstarch, mix well, then add back into the sauce.
  38. 38Add 2 tablespoons of the sauce to 2 tablespoons of cornstarch, mix well, then add back into the sauce.
  39. 39Add 2 tablespoons of the sauce to 2 tablespoons of cornstarch, mix well, then add back into the sauce.
  40. 40Once the sauce has thickened, remove it from the heat.
  41. 41Once the sauce has thickened, remove it from the heat.
  42. 42Once the sauce has thickened, remove it from the heat.
  43. 43Shred the chicken.
  44. 44Shred the chicken.
  45. 45Shred the chicken.
  46. 46Serve the shredded chicken with a bowl of steamed rice.
  47. 47Serve the shredded chicken with a bowl of steamed rice.
  48. 48Serve the shredded chicken with a bowl of steamed rice.

Ingredients

  • 4 chicken legs
  • 4 chicken legs
  • 4 chicken legs
  • 4 tbsp dark soy sauce
  • 4 tbsp dark soy sauce
  • 4 tbsp dark soy sauce
  • 0.5 tsp ground white pepper
  • 0.5 tsp ground white pepper
  • 0.5 tsp ground white pepper
  • 2 tbsp vegetable oil
  • 2 tbsp vegetable oil
  • 2 tbsp vegetable oil
  • 40 g rock sugar
  • 40 g rock sugar
  • 40 g rock sugar
  • 2 spring onions
  • 2 spring onions
  • 2 spring onions
  • 5 slices ginger
  • 5 slices ginger
  • 5 slices ginger
  • 3 small shallots
  • 3 small shallots
  • 3 small shallots
  • 2 garlic bulbs
  • 2 garlic bulbs
  • 2 garlic bulbs
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 5 cloves
  • 5 cloves
  • 5 cloves
  • 1 star anise
  • 1 star anise
  • 1 star anise
  • 50 ml dark soy sauce
  • 50 ml dark soy sauce
  • 50 ml dark soy sauce
  • 50 ml light soy sauce
  • 50 ml light soy sauce
  • 50 ml light soy sauce
  • 50 ml shaoxing wine
  • 50 ml shaoxing wine
  • 50 ml shaoxing wine
  • 500 ml water
  • 500 ml water
  • 500 ml water
  • 2 tbsp cornstarch
  • 2 tbsp cornstarch
  • 2 tbsp cornstarch

Equipment

large bowlpaper towelswokknifetongsstrainerspoonchopsticks

Tips

  • In a Chinese kitchen, as long as you have the holy grail of vegetables and your essential seasonings, you can really make anything into something.
  • This dish is one of the many meals my mum could just whip up in like 20 minutes.