Soy Sauce Chicken

Soy Sauce Chicken

Chinese cuisine is known for its incredible variety of flavorful dishes, from roast duck and roast pork to grilled and soy sauce–braised chicken.  These dishes are often served at family gatherings, celebrations, weddings, and special occasions.

Although it can be difficult to recreate the exact flavors of a Chinese restaurant at home, some dishes are surprisingly simple to make.  Soy Sauce Chicken is one of them.

Traditionally, Chinese restaurants--a seasoned braising liquid you can keep and reuse over time, becoming richer and more complex with each batch. Of course, we don't need to make a restaurant-style master sauce at home.  This recipe uses a simpler method I learned on social media and decided to try myself.  The result was delicious, easy to prepare, and flavorful enough that I wanted to share it with you.

This recipe uses chicken legs, making it perfect for a small family meal.  First, lightly brown the chicken, then gently simmer it in a savory soy sauce mixture until it is tender and beautifully glazed.

Ingredients:

Chicken ingredients:

• 2 chicken legs, skin on
• 1–2 teaspoons cooking oil

Soy Sauce ingredients:

• 1 tablespoon oyster sauce
• 2 tablespoons soy sauce
• 2 teaspoons chicken bouillon powder
• 1 tablespoon brown sugar
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1 tablespoon Chinese cooking wine
• 1 cup cold water

Instructions:

1.   Browning the chicken:

2.   Rinse the chicken legs and pat them thoroughly dry with paper towels.

Heat a small amount of oil in a pan over medium heat. Place the chicken skin-side down and cook until the skin is lightly golden and nicely browned.  Turn the chicken over and brown the other side briefly.

The chicken does not need to be fully cooked at this stage.  The purpose of this step is simply to give the skin a beautiful color and add extra flavor.

Remove the chicken from the pan and set aside.

2. Preparing the sauce:

In the same pan, combine the oyster sauce, soy sauce, chicken bouillon powder, brown sugar, garlic, ginger, rose wine, and cold water.

Stir well and bring the sauce to a gentle boil.

3. Simmer the chicken

Return the browned chicken legs to the pan.

Reduce the heat to low. Using a spoon, repeatedly ladle the hot sauce over the chicken so the sauce coats the skin and gradually infuses the meat with flavor.

Cover the pan loosely if desired and let the chicken simmer gently for about 20–25 minutes, turning the chicken occasionally so both sides absorb the sauce evenly.

Avoid cooking over high heat.  Gentle simmering allows the chicken to become tender while giving the sauce time to penetrate the meat without burning the soy sauce or sugar.

4. Finishing and serving:

After the chicken is fully cooked and tender, remove it from the pan and let it rest for a few minutes before serving.

If you would like to use the remaining sauce as a dipping sauce, strain it through a fine sieve to remove the ginger and garlic.  If the sauce has become too thick, add a little water and warm it gently until it reaches the consistency you prefer.

Slice the chicken into smaller pieces and serve with the warm sauce over the top or on the side.

A Little Tip:

The key to this recipe is low and slow cooking.  Once the chicken is added to the sauce, keep the heat low and continue spooning the sauce over the chicken. This helps create a flavorful, glossy coating while keeping the meat tender and juicy.

Serve with steamed white rice and your favorite vegetables for an easy and delicious Chinese-style meal at home.