Chinese Soy Sauce Chicken Recipes

Steps:

• Mix all ingredients, except chicken, scallions, sesame seeds in a large pot over medium heat.
• Add chicken, then let simmer 30-40 minutes, turning chicken pieces occasionally.
• Remove chicken pieces from sauce and set aside in a serving platter.
• Skim fat from the sauce, thicken it with cornstarch mixture (1 tsp cornstarch dissolved in 1 TB water) and pour the sauce over chicken.
• Sprinkle scallions and sesame seeds and serve with rice.

Steps:

• Air-dry the chicken in the refrigerator for 30 minutes. Rub the dark soy sauce all over the chicken and air-dry for another hour.
• Heat the oil in a wok or large saucepan to 300°F/150°C, or until a cube of bread browns in 1 1/2 minutes. Carefully add the chicken and use a slotted spoon to gently roll it in the hot oil for 3-4 minutes until the skin is golden. Carefully remove the chicken from the oil and drain in a colander.
• Pour out most of the oil, leaving about 2 tablespoons in the wok. Add the light soy sauce, rock sugar, star anise, ginger, and 3 cups (25 fl oz/ 750 ml) water. Bring to a boil over high heat, reduce to low heat, and simmer. Put the chicken, breast side down, into the wok and cook for 18 minutes, basting with the sauce as it cooks. Turn the chicken over, cook for another 18 minutes, and baste occasionally. Turn chicken again with the breast facing down and cook for another 5 minutes, or until cooked through.
• Carefully transfer the chicken to a colander to drain and set aside to cool. Cut into pieces.
• Heat the sauce in the wok over high heat and boil for 3-4 minutes until reduced to 1/2 cup (4 fl oz/ 120 ml). Pour the sauce over the chicken, then serve with rice.

Steps:

• Combine sugar, soy sauce, water, garlic, and ginger in a large stock pot; stir until sugar is dissolved. Place chicken in stock pot and bring to a boil. Using tongs, turn chicken in pot every 5 minutes.
• Boil chicken until no longer pink at the bone and juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sauce mixture will turn into a rich, brown glaze. Remove pot from heat and let cool 10 minutes.
• Place chicken on a platter and sprinkle with chopped green onions.

Steps:

• Combine all ingredients together except chicken thighs making sure sugar is dissolved.
• Pour marinade over chicken and let marinade for at least 5 hours or overnight is better.
• Bake in a 325 degree oven for about 20 minutes and then baste with drippings and then do this 2 more times until done, about 1 hour depending on your oven.
• Let rest about 10 minutes before serving.

Steps:

• Season the chicken with salt and set aside. Heat the oil in a wok or large frying pan over a medium heat, add the halved spring onions, ginger, star anise and bay leaves. Stir-fry for 5 mins until fragrant and the spring onions turn slightly golden.
• Pour in the light soy sauce, dark soy sauce, oyster sauce, Shaoxing rice wine, 2 tbsp of the sugar and 480ml water. Turn the heat up to high and bring the liquid to the boil.
• Slide in the chicken thighs, skin-side down, arranging them in a single layer. Add water if needed to just about cover the chicken.
• Turn the heat down low, cover the wok or pan and simmer for 35 mins. Turn the thighs over and cook covered for another 10 mins.
• Remove the chicken to a plate. When the thighs are cool enough to handle, remove the bones and slice into pieces about 1cm thick. Arrange on a serving dish.
• While the chicken is cooling, strain 150ml of the braising liquid into a small pan and discard the solids. Put the pan over a medium heat and just before it starts to boil, add the cornflour mixture and remaining brown sugar. Once the sauce reaches your desired thickness, remove from the heat. (It should be thick enough to coat the back of a spoon.) Pour it over the sliced chicken or serve in a bowl on the side for dipping. Garnish with the sliced spring onion. Serve with jasmine rice and steamed greens, or vegetables of your choice.