Soy Braised Chicken
Soy Braised Chicken
Ingredients
- 5-6 chicken thigh cutlets, bone-in, skin on or off, approximately 1.2 kg (2 3/4 lb)
- 3 spring onions, cut into 3 cm (1 1/4 inch) lengths, plus extra finely sliced spring onion to serve
- 1 tablespoon freshly minced garlic
- 1 tablespoon freshly grated ginger
- 2 cups water
- 1/2 cup light soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons Shaoxing wine, (substitute with mirin or dry sherry)
- 2 tablespoons brown sugar
- 1/4 teaspoon freshly cracked black pepper, or ground white pepper
- 2 star anise
- 2 bay leaves, fresh or dried
- 1 tablespoon cornflour, (cornstarch)
- 2 tablespoons water
Instructions
- 1
Place the 5-6 chicken thigh cutlets (bone-in thighs) into a pot.
⏱️ 2 min
- 2
Add the 3 spring onions cut into 3 cm (1 1/4 inch) lengths, 1 tablespoon freshly minced garlic, and 1 tablespoon freshly grated ginger to the pot with the chicken.
⏱️ 3 min
- 3
Pour in 2 cups water, 1/2 cup light soy sauce, and 2 tablespoons dark soy sauce.
⏱️ 2 min
- 4
Add 2 tablespoons Shaoxing wine (or substitute with mirin or dry sherry), 2 tablespoons brown sugar, 1/4 teaspoon freshly cracked black pepper (or ground white pepper), 2 star anise, and 2 bay leaves (fresh or dried).
⏱️ 3 min
- 5
Stir all the ingredients in the pot to combine them.
⏱️ 1 min
- 6
Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes with the lid on, or until the chicken is cooked through and tender.
⏱️ 25 min
- 7
While simmering, prepare a cornflour slurry by mixing 1 tablespoon cornflour (cornstarch) with 2 tablespoons water.
⏱️ 2 min
- 8
Once the chicken is cooked, add the cornflour slurry to the pot and stir until the sauce thickens.
⏱️ 2 min
- 9
Serve the soy braised chicken hot with rice and garnish with extra finely sliced spring onion.
Kitchen Tools
Nutrition Facts (per serving)
Soy Braised Chicken
- 5-6 chicken thigh cutlets, bone-in, skin on or off, approximately 1.2 kg (2 3/4 lb)
- 3 spring onions, cut into 3 cm (1 1/4 inch) lengths, plus extra finely sliced spring onion to serve
- 1 tablespoon freshly minced garlic
- 1 tablespoon freshly grated ginger
- 2 cups water
- 1/2 cup light soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons Shaoxing wine, (substitute with mirin or dry sherry)
- 2 tablespoons brown sugar
- 1/4 teaspoon freshly cracked black pepper, or ground white pepper
- 2 star anise
- 2 bay leaves, fresh or dried
- 1 tablespoon cornflour, (cornstarch)
- 2 tablespoons water
Instructions
- 1
Place the 5-6 chicken thigh cutlets (bone-in thighs) into a pot.
⏱️ 2 min - 2
Add the 3 spring onions cut into 3 cm (1 1/4 inch) lengths, 1 tablespoon freshly minced garlic, and 1 tablespoon freshly grated ginger to the pot with the chicken.
⏱️ 3 min - 3
Pour in 2 cups water, 1/2 cup light soy sauce, and 2 tablespoons dark soy sauce.
⏱️ 2 min - 4
Add 2 tablespoons Shaoxing wine (or substitute with mirin or dry sherry), 2 tablespoons brown sugar, 1/4 teaspoon freshly cracked black pepper (or ground white pepper), 2 star anise, and 2 bay leaves (fresh or dried).
⏱️ 3 min - 5
Stir all the ingredients in the pot to combine them.
⏱️ 1 min - 6
Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes with the lid on, or until the chicken is cooked through and tender.
⏱️ 25 min - 7
While simmering, prepare a cornflour slurry by mixing 1 tablespoon cornflour (cornstarch) with 2 tablespoons water.
⏱️ 2 min - 8
Once the chicken is cooked, add the cornflour slurry to the pot and stir until the sauce thickens.
⏱️ 2 min - 9
Serve the soy braised chicken hot with rice and garnish with extra finely sliced spring onion.