Chinese Soy Sauce Chicken
Chinese Soy Sauce Chicken
Ingredients
For the Chicken
- 2 chicken legs
For the Marinade
- 30 g scallion, chopped
- 30 g ginger, sliced
- 30 ml cooking wine
- 3 teaspoons light soy sauce
- 1 teaspoon dark soy sauce
- 1/3 teaspoon sugar
- 1 teaspoon oyster sauce
For Cooking and Garnish
- 30 g green onion, a handful
- as needed edible oil, for greasing
- a little chicken broth, for pouring over cooked chicken
- as needed white sesame seeds, for sprinkling
Instructions
- 1
Rinse the chicken legs thoroughly under hot running water to clean them.
⏱️ 2 min
- 2
In a bowl, combine the cleaned chicken legs with the chopped scallion, sliced ginger, cooking wine, light soy sauce, dark soy sauce, sugar, and oyster sauce.
⏱️ 5 min
- 3
Gently massage the marinade into the chicken legs, ensuring they are well coated. Let the chicken marinate at room temperature for 30 minutes.
⏱️ 3 min
- 4
Lightly grease the inner pot of a rice cooker with edible oil.
⏱️ 1 min
- 5
Place the handful of green onion on the bottom of the greased rice cooker pot.
⏱️ 1 min
- 6
Arrange the marinated chicken legs on top of the green onions in the rice cooker.
⏱️ 1 min
- 7
Pour any remaining marinade from the bowl over the chicken legs in the rice cooker.
⏱️ 1 min
- 8
Close the rice cooker and cook for 50 minutes using the 'Cook' or 'White Rice' setting, or as per your rice cooker's instructions for cooking meat.
⏱️ 50 min
- 9
Once cooked, carefully remove the chicken legs from the rice cooker and allow them to cool slightly. Once cool enough to handle, shred the chicken meat from the bones.
⏱️ 10 min
- 10
Drizzle a little chicken broth over the shredded chicken to add moisture and flavor.
⏱️ 1 min
- 11
Sprinkle white sesame seeds over the shredded chicken before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chinese Soy Sauce Chicken
For the Chicken
- 2 chicken legs
For the Marinade
- 30 g scallion, chopped
- 30 g ginger, sliced
- 30 ml cooking wine
- 3 teaspoons light soy sauce
- 1 teaspoon dark soy sauce
- 1/3 teaspoon sugar
- 1 teaspoon oyster sauce
For Cooking and Garnish
- 30 g green onion, a handful
- as needed edible oil, for greasing
- a little chicken broth, for pouring over cooked chicken
- as needed white sesame seeds, for sprinkling
Instructions
- 1
Rinse the chicken legs thoroughly under hot running water to clean them.
⏱️ 2 min - 2
In a bowl, combine the cleaned chicken legs with the chopped scallion, sliced ginger, cooking wine, light soy sauce, dark soy sauce, sugar, and oyster sauce.
⏱️ 5 min - 3
Gently massage the marinade into the chicken legs, ensuring they are well coated. Let the chicken marinate at room temperature for 30 minutes.
⏱️ 3 min - 4
Lightly grease the inner pot of a rice cooker with edible oil.
⏱️ 1 min - 5
Place the handful of green onion on the bottom of the greased rice cooker pot.
⏱️ 1 min - 6
Arrange the marinated chicken legs on top of the green onions in the rice cooker.
⏱️ 1 min - 7
Pour any remaining marinade from the bowl over the chicken legs in the rice cooker.
⏱️ 1 min - 8
Close the rice cooker and cook for 50 minutes using the 'Cook' or 'White Rice' setting, or as per your rice cooker's instructions for cooking meat.
⏱️ 50 min - 9
Once cooked, carefully remove the chicken legs from the rice cooker and allow them to cool slightly. Once cool enough to handle, shred the chicken meat from the bones.
⏱️ 10 min - 10
Drizzle a little chicken broth over the shredded chicken to add moisture and flavor.
⏱️ 1 min - 11
Sprinkle white sesame seeds over the shredded chicken before serving.
⏱️ 1 min