Soy Sauce Chicken

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Directions

(tap to cross out each step and ingredient as you go)

• Step 1
  Place the chicken legs into a large bowl and add dark soy sauce and white pepper. Stir well to coat the chicken evenly.
  • 4 chicken legs, skin-on (800 g)
    (or thighs)
  • 1/2 tsp white pepper (1.50 g)
  • 4 tbsp dark soy sauce (60 g)
• Step 2
  Meanwhile, bash the green onions with the back of your knife to release their aroma, then slice them lengthwise into three parts. Roughly chop the ginger, garlic, and shallot to prepare them for cooking.
  • 2 stalk green onions, sliced (30 g)
  • 5 slice ginger, roughly chopped (15 g)
  • 2 bulb garlic, roughly chopped (60 g)
  • 3 small shallots, roughly chopped (30 g)
• Step 3
  On medium heat, add vegetable oil and rock sugar to a wok, break into small pieces and stir until lightly caramelized.
  • 2 tbsp vegetable oil (30 g)
  • 3 tbsp rock sugar, broken into small pieces (40 g)
• Step 4
  Add green onion, ginger, garlic and shallot to the wok and fry for 3 minutes.
  • 2 stalk green onions, sliced (30 g)
  • 5 slice ginger, roughly chopped (15 g)
  • 2 bulb garlic, roughly chopped (60 g)
  • 3 small shallots, roughly chopped (30 g)
• Step 5
  Add the chicken legs skin side down and don't touch it for 2 minutes. Pour in the marinade, light soy sauce, dark soy sauce, shaoxing wine and water along with cloves, star anise and cinnamon stick.
  • 4 chicken legs, skin-on (800 g)
    (or thighs)
  • 4 tbsp dark soy sauce (60 g)
  • 4 tbsp light soy sauce (60 g)
  • 4 tbsp shaoxing wine (60 g)
  • 2 cup water (480 g)
  • 5 cloves (10 g)
  • 1 star anise
  • 1 cinnamon stick (5 g)
• Step 6
  Once it starts to boil, turn the heat to low, cover with a lid and braise for 35 minutes, turning the chicken half way through.
• Step 7
  Remove the chicken from the pot and let it cool. Strain out the vegetables and spices from the sauce.

  In a separate bowl, mix the cornstarch with equal amounts of the sauce from the braise until fully combined, then stir the mixture back into the sauce. Cook until the sauce has thickened, then remove from the heat.
  • 2 tbsp cornstarch (20 g)
• Step 8
  Shred the chicken into bite-sized pieces, then serve it with a bowl of steamed rice. Enjoy!

Per serving