Soy Sauce Chicken

 

Soy sauce chicken is utterly delicious.  A staple chicken dish commonly found at Chinatown BBQ joints here in the United States and around the world—dark and glossy whole chicken dunked in a soy sauce mix with meat so tender, silky, and juicy that they are one of the must-have’s for Cantonese-style BBQ rice plates.

 

Ingredients

2 chicken legs ,300g
1 cup unsalted chicken stock or water

Marinating sauce

1/2 cup light soy sauce
2 tbsp. dark soy sauce
2 tbsp. rock sugar
1 inch root ginger ,smashed
3 scallions ,cut into small sections
4 garlic cloves ,smashed
2 star anises
1 small piece of cinnamon
1/3 cup rice wine
1 tbsp. sesame oil

Direction:

Step 1:    Add all of the marinating ingredients to the chicken and massage the chicken for couple of minutes. Set aside for at least 3 hours. Turn over at least twice during the time.

Step 2:     Transfer the marinating juice to a pot (just enough to hold the chicken, do not use oversized pot). Add around 1 cup of chicken stock or water. Bring it to a boiling.
Place the chicken in and keep spreading the sauce on the chicken with the help of a scoop. After adding the chicken, the temperature of the liquid will drop quickly. Use medium to slow fire and keep the liquid almost simmering but not boiling. This is the key to keep the chicken tender.  Simmer one side for 10 to 12 minutes and then turn over, simmer the other side and the stomach for another 10 to 15 minutes until 3/4 of the sauce are cooked off. Cover the lid and let the chicken stay inside for 10 minutes, with no heat and covered.

        

Transfer out and then cut into large bite size pieces.
The best way is to serve it with steamed rice. In addition, you can spread the remaining liquid on the rice and make the dish ever better.