Description
This Chinese Braised Soy Sauce Chicken recipe features succulent chicken drumsticks simmered in a rich, aromatic soy sauce broth infused with ginger, garlic, star anise, and bay leaves. The slow simmering technique allows the flavors to deeply penetrate the meat, resulting in tender, flavorful chicken perfect served over steamed rice.
Ingredients
Chicken
- 3 lbs chicken drumsticks (or thighs), skin-on and bone-in
Aromatics
- 3 stalks scallions (white and green parts separated)
- 4 cloves garlic, lightly smashed
- ½ inch ginger, sliced
Sauce
- ½ cup light soy sauce
- ¼ cup dark soy sauce
- ¼ cup Shaoxing wine
- 1 tbsp sesame oil
- ¼ cup brown sugar
- ½ cup water
- 2 star anise
- 3 bay leaves
Instructions
- Prepare the chicken: Remove chicken from packaging and pat dry thoroughly with paper towels to ensure a crisp exterior during browning.
- Sauté aromatics: Heat neutral oil in a heavy-bottomed pot such as a Dutch oven over medium heat. Add sliced ginger, smashed garlic cloves, and the white parts of scallions. Cook until garlic begins to lightly brown, about 1-2 minutes.
- Brown the chicken: Place chicken drumsticks in a single layer without overlapping to maximize browning. Brown the bottom side until light golden, then flip to brown the other side.
- Combine sauce ingredients: Add light soy sauce, dark soy sauce, sesame oil, Shaoxing wine, brown sugar, and water to the pot. Stir until brown sugar dissolves. Add star anise and bay leaves.
- Simmer the chicken: Bring the liquid to a gentle simmer, then reduce heat to low. Cover with lid and simmer for 35 minutes. Flip chicken halfway through at about 15 minutes to evenly braise both sides in the sauce.
- Finish and serve: Add the green parts of the scallions just before serving for freshness. Spoon some of the braising sauce over steamed rice and top with the braised chicken.
Notes
- Patting the chicken dry before browning is essential to achieve a nice sear and develop flavor.
- Use a heavy-bottomed pot like a Dutch oven to ensure even heat distribution during braising.
- Flipping the chicken halfway through simmering helps the meat absorb flavors on all sides.
- This dish pairs excellently with steamed white rice or jasmine rice.
- Adjust brown sugar according to desired sweetness level.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
