No-Water Braised Soy Sauce Chicken
No-Water Braised Soy Sauce Chicken
Ingredients
For the Chicken
- 3 1/2 pounds whole chicken, giblets removed, patted dry
For the Marinade
- 1/4 cup Shaoxing cooking wine, or dry sherry
- 1/2 cup light soy sauce
- 1/4 cup dark soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon granulated sugar
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
For the Aromatic Base
- 2 tablespoons vegetable oil
- 2 inches fresh ginger, sliced
- 1 purple onion, sliced
- 3/4 cup green onions, chopped, for the bed
For Garnish and Finishing
- 1/4 cup green onions, freshly chopped, for garnish
- 2 tablespoons vegetable oil, for drizzling
Instructions
- 1
Prepare the chicken: Place the whole chicken in a clean sink or large bowl. Carefully pour hot water over the entire chicken, ensuring all surfaces are rinsed. Pat the chicken thoroughly dry with paper towels, inside and out.
⏱️ 5 min
- 2
Make the marinade: In a medium bowl, whisk together the Shaoxing cooking wine, light soy sauce, dark soy sauce, oyster sauce, granulated sugar, white pepper, and salt until well combined.
⏱️ 3 min
- 3
Marinate the chicken: Place the dried chicken into a large Ziploc bag or a non-reactive dish. Pour the marinade over the chicken, ensuring it's coated evenly. Massage the marinade into the chicken, both inside the cavity and over the skin. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate.
⏱️ 5 min
- 4
Prepare the aromatic base: Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the sliced fresh ginger and purple onion, and stir-fry until fragrant, about 2-3 minutes. Spread the 3/4 cup of chopped green onions evenly over the bottom of the pot to create a 'bed'.
⏱️ 7 min
- 5
Braise the chicken: Carefully remove the marinated chicken from the refrigerator and place it on top of the green onion bed in the Dutch oven. Pour any remaining marinade from the bag over the chicken. Cover the pot tightly with its lid.
⏱️ 2 min
- 6
Cook the chicken: Place the covered Dutch oven over high heat. Once you see steam escaping from the pot (this usually takes about 5-10 minutes), reduce the heat to low. Cook for 1 hour without lifting the lid. The chicken will cook in its own juices and the marinade, creating a rich, concentrated flavor.
⏱️ 60 min
- 7
Finish and serve: Carefully remove the lid. Transfer the chicken to a serving platter. Garnish with the 1/4 cup of freshly chopped green onions. In a small saucepan, heat the remaining 2 tablespoons of vegetable oil until shimmering. Carefully pour the hot oil over the garnished chicken to crisp the skin and release additional fragrance. Spoon the flavorful juices from the bottom of the Dutch oven over the chicken before serving.
⏱️ 8 min
Kitchen Tools
Nutrition Facts (per serving)
No-Water Braised Soy Sauce Chicken
Ingredients
For the Chicken
- 3 1/2 pounds whole chicken, giblets removed, patted dry
For the Marinade
- 1/4 cup Shaoxing cooking wine, or dry sherry
- 1/2 cup light soy sauce
- 1/4 cup dark soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon granulated sugar
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
For the Aromatic Base
- 2 tablespoons vegetable oil
- 2 inches fresh ginger, sliced
- 1 purple onion, sliced
- 3/4 cup green onions, chopped, for the bed
For Garnish and Finishing
- 1/4 cup green onions, freshly chopped, for garnish
- 2 tablespoons vegetable oil, for drizzling
Instructions
- 1
Prepare the chicken: Place the whole chicken in a clean sink or large bowl. Carefully pour hot water over the entire chicken, ensuring all surfaces are rinsed. Pat the chicken thoroughly dry with paper towels, inside and out.
⏱️ 5 min - 2
Make the marinade: In a medium bowl, whisk together the Shaoxing cooking wine, light soy sauce, dark soy sauce, oyster sauce, granulated sugar, white pepper, and salt until well combined.
⏱️ 3 min - 3
Marinate the chicken: Place the dried chicken into a large Ziploc bag or a non-reactive dish. Pour the marinade over the chicken, ensuring it's coated evenly. Massage the marinade into the chicken, both inside the cavity and over the skin. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate.
⏱️ 5 min - 4
Prepare the aromatic base: Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the sliced fresh ginger and purple onion, and stir-fry until fragrant, about 2-3 minutes. Spread the 3/4 cup of chopped green onions evenly over the bottom of the pot to create a 'bed'.
⏱️ 7 min - 5
Braise the chicken: Carefully remove the marinated chicken from the refrigerator and place it on top of the green onion bed in the Dutch oven. Pour any remaining marinade from the bag over the chicken. Cover the pot tightly with its lid.
⏱️ 2 min - 6
Cook the chicken: Place the covered Dutch oven over high heat. Once you see steam escaping from the pot (this usually takes about 5-10 minutes), reduce the heat to low. Cook for 1 hour without lifting the lid. The chicken will cook in its own juices and the marinade, creating a rich, concentrated flavor.
⏱️ 60 min - 7
Finish and serve: Carefully remove the lid. Transfer the chicken to a serving platter. Garnish with the 1/4 cup of freshly chopped green onions. In a small saucepan, heat the remaining 2 tablespoons of vegetable oil until shimmering. Carefully pour the hot oil over the garnished chicken to crisp the skin and release additional fragrance. Spoon the flavorful juices from the bottom of the Dutch oven over the chicken before serving.
⏱️ 8 min