soya sauce chicken

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.