See Yao Gai (豉油雞)
recipe adapted from The Woks of Life
serves 8 as part of a main dish
INGREDIENTS:
4 chicken legs or 8 chicken thighs
kosher salt
1 tbsp avocado oil
7 slices ginger
2 green onions, cut into 3 inch pieces
3 star anise
1 1/2 cups Chinese Rose Wine (mei gui lu) or 3/4 cup if replenishing existing sauce
1 1/2 cups light soy sauce (3/4 cup if replenishing)
1 1/4 cups dark soy sauce (2/3 cup if replenishing)
1/2 cup sugar (1/4 cup if replenishing)
8 cups water (5 cups if replenishing)
METHOD:
1. Salt chicken and set aside.
2. In a wide large pot, heat oil over medium high heat. Add ginger and gently stir fry until crisp.
3. A green onion and cook for 30 secs until fragrant. Add the star anise, rose wine, soy sauce, dark soy sauce, sugar, and water.
4. Add chicken and simmer for 20-30 mins until tender. Stir every 10 mins to prevent burning.
5. Once the chicken is done, remove to a platter and serve with rice and other side dishes.
6. Any leftover soya sauce braising liquid can be skimmed, saved and frozen for re-use. Follow replenishing measurements if re-using.
