Chinese Soy Sauce Chicken (豉油鸡)
About 35mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 4
Chinese Soy Sauce Chicken (豉油鸡)
About 35mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 4
Directions
- 1Pour boiling water over the chicken legs to tighten the skin, then drain.
- 2Heat oil in a pot and sauté ginger and scallions until fragrant.
- 3Add the star anise, bay leaves, and cinnamon stick to toast, then deglaze with cooking wine.
- 4Add the chicken skin-side down, followed by the soy sauces, oyster sauce, and rock sugar. Pour in enough water to cover the chicken.
- 5Bring to a boil, then cover and simmer on low for 15 minutes.
- 6Uncover and simmer for another 15 minutes, skimming off any foam.
- 7Baste with the sauce until the chicken skin is dark and glossy.
Ingredients
- 4 whole chicken leg quarter
- 6 tbsp Lee Kum Kee reduced sodium soy sauce
- 3 tbsp Lee Kum Kee dark soy sauce
- 1 tbsp Lee Kum Kee reduced sodium oyster sauce
- 3 tbsp rock sugar
- 3 tbsp cooking wine
- 2-3 whole scallion
- 1 knob ginger
- 2 whole star anise
- 2 whole bay leaf
- 1 whole cinnamon stick
- water
- oil
- chili garlic sauce (optional)
