SOY SAUCE CHICKEN RECIPE | ALLRECIPES
Provided by: Too Hot Tamale
Categories: Chicken Thighs
Total time: 55 minutes
Prep time: 10 minutes
Cook time: 35 minutes
|1 cup white sugar|
|1 cup soy sauce|
|1 cup water|
|¼ cup minced garlic|
|¼ cup minced fresh ginger|
|5 pounds bone-in chicken thighs with skin|
|¼ cup chopped green onions|
- Combine sugar, soy sauce, water, garlic, and ginger into a large stockpot over medium heat; stir until sugar dissolves.
- Add chicken thighs and bring to a boil. Simmer, turning the chicken thighs with tongs every 5 minutes, until the sauce is a rich, brown glaze and the chicken is no longer pink at the bone and juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove pot from the heat and let cool 10 minutes.
- Transfer chicken thighs to a platter; sprinkle with chopped green onions.
Calories 564.1 calories, CarbohydrateContent 29.6 g, CholesterolContent 159.6 mg, FatContent 28.1 g, FiberContent 0.5 g, ProteinContent 46.6 g, SaturatedFatContent 7.8 g, SodiumContent 1941.2 mg, SugarContent 25.7 g
SOY SAUCE CHICKEN (豉油雞) | MADE WITH LAU
Provided by: Made With Lau
Total time: 65 minutes
Prep time: 20 minutes
Cook time: 45 minutes
|4 lb chicken|
|3 pieces star anise|
|3 stalks green onion|
|1 oz ginger|
|2 tbsp oil|
|1 dash Kikkoman® Sesame Oil|
|6 tbsp rice wine|
|12 oz Kikkoman® Soy Sauce|
|1 tbsp Kikkoman® Tamari Soy Sauce|
|16 oz boiling water|
|3 oz rock sugar|
|2 tbsp cornstarch|
|4 tbsp water|
|2 gallon bags ice|
- Optional step: rinse chicken in water, focusing on inside the breast and any debris in the cavity.
- Wrap the star anise in a paper towel, and then smack them with the side of a heavy knife. Set the crushed pieces in a bowl.
- Heat the wok on high heat. Add oil.
- Transfer chicken to a larger pot that’s deep enough so that the chicken will be at least half-submerged in the sauce. Pour the sauce carefully in, and bring it all to a simmer on low heat. Keep the chicken soaking in the simmering sauce for 15 minutes with the lid on.
- Prepare a large bowl with a bag of ice on the bottom. Transfer the cooked chicken onto the ice, and then place a second bag of ice on the top. Let the chicken cool this way for 10-20 minutes before cutting into it.
- While waiting for the chicken to cool, bring the soy sauce to a boil. You’ll only be using 3 ladlefuls of it for this dish, so store the rest of it for later use in other dishes.
- Remember to put each section back to recreate the whole chicken.
- Add 3 ladlefuls of the soy sauce from earlier into the wok. Turn the heat on high and let it come to a boil.