# Soy Sauce Chicken

A Cantonese classic with juicy chicken, made with a flavorful master stock.

- Servings: 4 servings
- Total time: 40 min
- Cuisine: Indian
- Category: Dinner
- Language: en

## Ingredients

- 4 large chicken legs
- 2 tsp grated ginger
- 0.25 tsp white pepper
- 2 tsp salt
- 2 tsp cornflour
- 2 tbsp rice wine
- 1 tbsp dark soy sauce
- 1 chicken bones and fat
- 2 sprig spring onion
- 12 cloves garlic
- 50 g ginger
- 2 tbsp oil
- 1 litre water
- 1.5 tbsp salt
- 0.25 cup light soy sauce
- 0.25 cup dark soy sauce
- 1 cup brown sugar
- 1 tsp clove
- 5 bay leaves
- 1 cassia bark
- 2 black cardamom
- 1 tsp five spice
- 1 tsp garlic powder
- 2 tsp toasted fennel seeds
- 3 star anise
- 1 tsp black peppercorn
- 5 spring onion
- 50 g ginger
- 0.25 tsp white pepper
- 1 tsp salt
- 1 tsp sugar
- 1 tsp chicken powder
- 200 ml oil

## Instructions

1. Debone chicken legs, cut off excess fat, crack the bones to expose the marrow, and set aside.
2. Marinate the deboned chicken legs with grated ginger, white pepper, salt, cornflour, rice wine, and dark soy sauce. Set aside.
3. Toast fennel seeds and set aside.
4. Prepare aromats: chop spring onion, ginger, and garlic.
5. In a pot, fry aromats with oil until aromatic.
6. Add in chicken bones, fat, and the toasted fennel seeds.
7. Add spices (clove, bay leaf, cassia bark, five spice, garlic powder, black cardamom, star anise, black pepper), water, salt, and brown sugar.
8. Simmer on medium heat for about 40 minutes.
9. Remove bones and large chunks of ginger.
10. Turn heat to low and add marinated chicken legs.
11. Cook covered for 18–22 minutes, depending on the size.
12. Finely dice spring onion and ginger for the relish.
13. In a bowl, mix the diced spring onion and ginger with salt, sugar, white pepper, and chicken bouillon powder.
14. Pour hot oil (about 240°C) over the relish. Mix and set aside.
15. Serve the cooked chicken over steamed rice with blanched vegetables and the ginger spring onion relish.
16. To store the master stock: bring to a boil, filter out the spices, cool overnight, and skim off the fat. Freeze in a leak-proof bag.

## Equipment

- knife
- bowl
- grater
- pot
- spoon
- tongs
- strainer
- leak-proof bag
- marker

## Source

- Original video: https://vt.tiktok.com/ZSMJqa7mT/
- Recipe page: https://www.cliprecipe.com/recipe/9e331d7a-3f3b-482b-8cc7-0e2c504ce9a2
- Extracted: 2025-02-09

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt