Cooking soy sauce chicken Chinese style is a delightful culinary experience that brings a rich, savory flavor to your table. This dish is perfect for family dinners, gatherings, or even as a simple, satisfying meal for one. Whether you’re a seasoned chef or a home cook looking to try something new, soy sauce chicken is a rewarding recipe to master. Here’s a step-by-step guide to help you create this delicious dish.
Ingredients
To make soy sauce chicken, you’ll need the following ingredients:
- 1 whole chicken (about 3-4 pounds): Make sure it’s fresh and preferably free-range for better taste.
- 1 cup soy sauce: Use high-quality soy sauce for the best flavor.
- 1/4 cup dark soy sauce: This adds a deeper color and richer taste.
- 1/4 cup Shaoxing wine or dry sherry: This enhances the aroma.
- 4-5 slices of fresh ginger: Peel and slice thinly.
- 4-5 cloves of garlic: Peel and crush.
- 3-4 spring onions: Tie them into a knot for easy removal later.
- 2 star anise: These are star-shaped spices that add a unique flavor.
- 1 teaspoon Sichuan peppercorns: Optional, but adds a slight numbing sensation and floral flavor.
- 2-3 pieces of dried orange peel: Adds a citrusy aroma.
- 3-4 tablespoons of brown sugar: This balances the soy sauce’s saltiness.
- Water: Enough to cover the chicken halfway.
- Salt: To taste.
- Sesame oil: For garnishing.
- Chopped green onions: For garnishing.
- White rice or steamed vegetables: As a side dish.
Equipment
- A large pot with a lid.
- Tongs or a large spoon for handling the chicken.
- A strainer or slotted spoon for removing aromatics.
- A plate or cutting board for serving.
Preparation
Prepare the Chicken
- Rinse the chicken thoroughly under cold running water.
- Pat it dry with paper towels inside and out.
- Remove any visible fat or organs from the cavity.
- Use a sharp knife to make a few slits on the chicken’s skin, especially around the thick parts like the thighs and breasts. This helps the marinade penetrate deeper.
Make the Marinade
In a large bowl, combine the soy sauce, dark soy sauce, Shaoxing wine, sliced ginger, crushed garlic, spring onions tied into a knot, star anise, Sichuan peppercorns, dried orange peel, and brown sugar.
Mix well until the sugar is mostly dissolved.
Marinate the Chicken
Place the chicken in the marinade, ensuring it’s fully submerged.
Cover the bowl with a lid or plastic wrap and refrigerate for at least 4 hours, preferably overnight. This allows the flavors to meld and deepen.
Cooking the Chicken
Transfer to Pot
- Remove the chicken from the marinade, reserving the marinade.
- Place the chicken breast-side up in a large pot.
Add Water and Marinade
- Pour the reserved marinade over the chicken.
- Add enough water to cover the chicken halfway.
Cooking
- Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 45 minutes to an hour.
- Use tongs or a large spoon to carefully turn the chicken over halfway through cooking to ensure even cooking and coloration.
Check for Doneness
- The chicken is done when the juices run clear and the internal temperature reaches 165°F (75°C).
- Insert a meat thermometer into the thickest part of the thigh, avoiding the bone.
Resting
- Once cooked, carefully remove the chicken from the pot and place it on a plate.
- Let it rest for about 10-15 minutes before carving. This helps the juices redistribute, making the chicken moist and flavorful.
Serving
Carve the Chicken
- Using a sharp knife, carve the chicken into serving pieces: wings, breasts, thighs, and drumsticks.
- Place the pieces on a serving plate.
Garnish
- Drizzle a little sesame oil over the chicken for added flavor.
- Sprinkle chopped green onions on top for garnish.
Serve with Sides
- Serve the soy sauce chicken with steamed white rice or your favorite steamed vegetables.
- You can also offer a dipping sauce made from the cooking liquid, strained of any solids, for an extra flavor kick.
Tips and Tricks
Marinating Time: The longer you marinate, the richer the flavor. Overnight marination is ideal.
Temperature Control: Simmering the chicken on low heat ensures it cooks gently, maintaining moisture and flavor.
Checking Doneness: A meat thermometer is the most accurate way to check if the chicken is cooked through.
Using Leftovers: The cooking liquid can be strained and used as a base for soups or gravies.
Storage: Leftover soy sauce chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Conclusion
Cooking soy sauce chicken Chinese style is a rewarding culinary endeavor that yields a delicious, aromatic dish. By following the steps outlined above, from preparing the ingredients and marinating the chicken to cooking and serving, you can create a restaurant-quality meal at home. This dish is not only flavorful but also versatile, pairing well with various sides and adaptable to personal tastes. Whether you’re entertaining guests or enjoying a quiet meal with family, soy sauce chicken is sure to impress. Happy cooking!
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