Soy Chicken Thighs

One of the most popular Cantonese dish, this Soy Chicken is easier to make than you think. My version is a little different than the traditional one but the flavors are the same( in fact better I would say). Poaching chicken in a soy sauce, ginger, scallion and a few whole spices low and slow gives the most tender and succulent chicken.

Course Main Course

Cuisine Chinese

Prep Time 10

Cook Time 45

Servings servings

Calories 357kcal

Author Subhasmita

Ingredients

2 pounds bone-in skin-on chicken thighs
2 tablespoons Oil
1 2-inch piece ginger 1 ounce; 30g, peeled and thinly sliced
4 Cloves garlic
4 scallions
2 star anise
One 2-inch piece cinnamon stick
⅓ cup light soy sauce
3 tablespoons dark soy sauce
4 tablespoons dark brown sugar
¼ teaspoon ground white pepper
¼ cup Shaoxing wine
1 cups water

Instructions

Pat dry chicken thighs with a kitchen towel.
Pre heat oven to 350 F.
Heat oil in a large oven proof skillet(dutch oven). Place the chicken thighs skin side down and cook undisturbed for 3-4 minutes on medium to high heat. Remove from the pan and keep covered.
To the same pan, add ginger slices, smashed garlic cloves , star anise, cinnamon, Green onions( I keep them whole and tie them to a knot). Saute for a minute.
Add water, dark and light soy sauce, brown sugar, Shaoxing wine to the skillet. Add white pepper. Bring the mix to a simmer.
Add the seared chicken thighs back to the skillet along with any juice. Cover and cook in the preheated oven for about 30-35 minutes. At this point the chicken should be cooked through and tender. Spoon some of the braising liquid over the chicken.
For crispy skin, increase the heat to 400F. Keep the skillet in the upper third and broil it for 2-3 minutes for a crispy skin.
I prefer to thicken the pan liquid before serving. Take out the skillet from oven. Remove chicken thighs(keep them covered to prevent from drying).
Place the skillet on the stove. Fish out the whole spices, green onion, ginger and garlic. Mix 2 teaspoons of cornstarch to 2 tabelspoons of water. Gently stir into the braising liquid and let the sauce simmer for a minute or two to thicken.
Serve chicken oven rice and spoon over the sauce on top.

Video

Notes

You can use other cut of chicken such as chicken quarters, drumsticks etc. Chicken breast is not suitable for this recipe as it will turn dry.
If using whole chicken, Take a deep stock pot and double/ tripple the quantity of liquid so that the chicken is atleast 3/4th submerged.
You can also finish it off on the stove top. Make sure the temperatue is low and the sauce is on low simmer( not boiling or bubbling). The idea is to braise low and slow.

Nutrition