Forget Everything You Know About Chicken: This Chinese Chef’s Recipe Will Blow Your Mind
I used to think I knew a thing or two about chicken. I mean, I could whip up a mean roast, fry up some crispy tenders, and even tackle a coq au vin on a good day. But then I met [Chinese chef’s name], and let me tell you, my chicken game was about to get schooled.
This isn’t your average soy sauce chicken recipe. This is a symphony of flavors, a dance of textures, an explosion of pure, umami goodness that will leave you questioning everything you thought you knew about this humble bird. We’re talking fall-off-the-bone tender chicken bathed in a rich, caramelized sauce that’s equal parts sweet, savory, and deeply satisfying.
And the best part? It’s surprisingly easy to make. Don’t let the long list of ingredients intimidate you – most of them are pantry staples, and the few special ones are worth the trip to your local Asian market. Trust me, once you take that first bite, you’ll be thanking me (and Chef [chef’s name]) for expanding your culinary horizons.
So ditch the boring chicken breasts and get ready to experience poultry nirvana. This recipe is about to become your new go-to, your weeknight hero, your “impress-the-guests” secret weapon. Are you ready to take your chicken game to the next level? Let’s do this!
How to Make Juicy and Tender Chicken Coated In a Rich, Savoury Soy Sauce
Ingredients
- 3 chicken legs (total 860g)
- 2 tablespoons premium dark soy sauce
- 40g rock sugar
- 80ml water
- 1L water
- 1 stalk spring onion (tied into a knot)
- 5 cloves garlic (washed, skin on)
- 1 thumb-sized ginger (lightly smashed)
- 1 cinnamon stick (1 inch)
- 1 star anise
- 50ml Chinese rice wine (optional)
- 4 tablespoons light soy sauce
- 2 tablespoons premium dark soy sauce
- 1.5 teaspoons salt
- Cornstarch slurry (cornstarch mixed with water, for thickening)
- Chopped spring onion (for garnish)
Instructions
- Marinate the chicken: Massage the dark soy sauce into the chicken legs. Set aside for at least 30 minutes.
- Caramelize the sugar: Melt the rock sugar with water and oil in a wok or pot over medium-low heat, stirring constantly, until it turns a deep brown color.
- Make the broth: Add 1 liter of water, spring onion, garlic, ginger, cinnamon stick, star anise, rice wine (if using), light soy sauce, dark soy sauce, and salt to the caramelized sugar. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Simmer the chicken: Gently place the chicken legs skin-side down into the simmering broth. Cover and cook for 15 minutes. Turn off the heat and let the chicken sit in the broth for 30 minutes.
- Thicken the sauce: Remove the chicken and aromatics from the broth. Bring the broth back to a boil over medium-high heat. Slowly add cornstarch slurry until the sauce reaches your desired consistency.
- Serve: Slice the chicken and arrange it on plates. Pour the thickened sauce over the chicken and garnish with chopped spring onion.
Tips
- You can adjust the amount of rock sugar and soy sauce to your taste preference.
- If you don’t have Chinese rice wine, you can substitute it with Shaoxing wine or omit it altogether.
- Leftover chicken and sauce can be stored in the refrigerator for up to 3 days. Reheat gently before serving.
Enjoy this delicious and easy soy sauce chicken recipe!
