Soy Sauce Chicken

70 mins
Serves 4
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Directions

  1. 1Add chicken legs to a bowl and cover with boiling water for 30 seconds. Remove and pat dry.
  2. 2Add chicken legs to a bowl and cover with boiling water for 30 seconds. Remove and pat dry.
  3. 3Add chicken legs to a bowl and cover with boiling water for 30 seconds. Remove and pat dry.
  4. 4Marinate chicken with dark soy sauce and white pepper.
  5. 5Marinate chicken with dark soy sauce and white pepper.
  6. 6Marinate chicken with dark soy sauce and white pepper.
  7. 7Bash spring onions and slice lengthwise. Roughly chop ginger, garlic, and shallots.
  8. 8Bash spring onions and slice lengthwise. Roughly chop ginger, garlic, and shallots.
  9. 9Bash spring onions and slice lengthwise. Roughly chop ginger, garlic, and shallots.
  10. 10In a wok, add oil and rock sugar; stir until caramelised.
  11. 11In a wok, add oil and rock sugar; stir until caramelised.
  12. 12In a wok, add oil and rock sugar; stir until caramelised.
  13. 13Add spring onions, ginger, garlic, and shallots to the wok and fry for 3 minutes.
  14. 14Add spring onions, ginger, garlic, and shallots to the wok and fry for 3 minutes.
  15. 15Add spring onions, ginger, garlic, and shallots to the wok and fry for 3 minutes.
  16. 16Add chicken legs (skin side down) and don't touch for 2 minutes.
  17. 17Add chicken legs (skin side down) and don't touch for 2 minutes.
  18. 18Add chicken legs (skin side down) and don't touch for 2 minutes.
  19. 19Pour in marinade, soy sauces, Shaoxing wine, water, cloves, star anise, and cinnamon stick.
  20. 20Pour in marinade, soy sauces, Shaoxing wine, water, cloves, star anise, and cinnamon stick.
  21. 21Pour in marinade, soy sauces, Shaoxing wine, water, cloves, star anise, and cinnamon stick.
  22. 22Bring to a boil, reduce heat, cover, and braise for 35 minutes, turning halfway.
  23. 23Bring to a boil, reduce heat, cover, and braise for 35 minutes, turning halfway.
  24. 24Bring to a boil, reduce heat, cover, and braise for 35 minutes, turning halfway.
  25. 25Remove chicken to cool; strain vegetables and spices.
  26. 26Remove chicken to cool; strain vegetables and spices.
  27. 27Remove chicken to cool; strain vegetables and spices.
  28. 28Mix 2 tbsp sauce with 2 tbsp cornstarch, then add back to the sauce and thicken.
  29. 29Mix 2 tbsp sauce with 2 tbsp cornstarch, then add back to the sauce and thicken.
  30. 30Mix 2 tbsp sauce with 2 tbsp cornstarch, then add back to the sauce and thicken.
  31. 31Shred the chicken and serve over steamed rice.
  32. 32Shred the chicken and serve over steamed rice.
  33. 33Shred the chicken and serve over 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 towelsknifewoklid