Today we are making one of my favorite dishes, Soy Sauce Chicken. This is our homestyle version. My grandma has a unique braising method that I will outline below.
The recipe below (rough measurements):
Chicken thighs & legs
Soy sauce chicken sauce or (Soy sauce, oyster sauce, water)
2 sprigs of scallions
2 pieces of ginger
1 piece of cane sugar (you can use some white sugar)
2 teaspoons rose wine (you an use white wine)
Spices:
Anise (optional)
Dried orange peel (optional)
Eggs (optional)
Procedure:
Clean and trim off some fat from your chicken. Then in a large pot, add your soy sauce chicken sauce (one whole bottle). If you would like it less strong, add some water. Then add your flavoring agents (scallions, ginger, cane sugar, anise, dried orange peel, and rose wine).
Now my popo's complicated braising technique:
1. Bring soy sauce liquid to a boil, then shut it off
2. Place the chicken in the pot and cook for 2 min
3. Now turn the stove back up to high heat and cook the chicken until the liquid boils again, then bring the heat down to low. Repeat this process 3 times. It should take about 30-45min.
Why do we do this? Because this method allows the chicken to soak up all the flavor while still maintaining some texture. We are not going for the fall off the bone style. Also, the longer you cook it, the more salty soy sauce flavor it will have. Just be aware of that.
If you want to use Michael's easy technique. Bring the soy sauce to a boil, place the chicken in and then bring the heat down to medium and cook for 30 min.
Also, on the side, we hard-boiled some eggs for 12 mins. We let them sit in the soy sauce for about 10-15min to soak up the flavor. Don't forget you have to peel them before they go into the soy sauce.
This is a delicious/comforting dish. Serve with some white rice and some green vegetable and you will be very happy.
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8 апр 2020
