Living Out Loud...Be Inspired: Good Eats - Chinese Soy Sauce Chicken

Chinese Soy Sauce Chicken
...easier than it looks

I have use the Soy Sauce recipe for a whole chicken, quarters, legs, wings, even for soy sauce eggs.

The key is to boil, simmer, then leave the chicken alone to sit in the sauce. "Don't peek and never open the lid!"

If you can follow the golden rule, then this is a no fail recipe.

Chinese Soy Sauce Chicken Recipe

Ingredients:

4 chicken leg quarters
2-inch ginger (peeled lightly crushed)
4 cloves garlic (lightly crushed)
2 stalks scallions (cut into 2-inch lengths)
2 star anise (for optimal flavor, can purchase at Asian market)
1 cinnamon stick (about 2-inch length)
1 cup soy sauce
1/2 cup dark soy sauce
3 tablespoon Chinese rice wine (I actually prefer Japanese Sake)
1 teaspoon white pepper powder
4 oz. rock sugar (or 4 tablespoons of Dark Brown Sugar)
4 cups water

Add all ingredients (except the chicken) into a deep pot and bring it to boil on high heat for 15 minutes. Add the chicken quarters into the pot and boil over high heat for about 10 minutes. Lower the heat to simmer for about 30 minutes. Turn off heat and let the chicken steeped in the soy sauce mixture for 1 to 2 hours to soak in the flavor.

When ready to serve, chop into pieces and serve with Ginger and Scallion dipping sauce.

(Soy sauce chicken is usually served at room temperature or just slightly warm.)

You can also use the same recipe with 3 lbs of chicken wings.

Ginger and Scallion Dipping Sauce

1 oz. ginger (peeled, finely chopped)
1 scallion (cut into thin rounds)
1 teaspoon chicken bouillon powder
1/2 teaspoon salt
2 tablespoons oil

Method:

To prepare the ginger and scallion dip, place the ginger, scallions, salt, and chicken bouillon powder into a heat proof bowl. Heat up 2 tablespoons of oil in a small pot/pan until it starts to smoke. Pour the oil immediately into the bowl and blend well. Set aside.