Happy Thanksgiving! If you have a small family and you don’t want to roast a whole turkey. Why not try my soy sauce chicken and add a new Chinese twist to this Thanksgiving!
1 whole chicken
6 pieces of ginger
3 stalks of scallions
½ cup of soy sauce
1 tablespoon of dark soy sauce
4 tablespoons of Shaoxing wine
2 tablespoons of oyster sauce
A pinch of salt
2 pieces of tsaoko
3 star anises
2 bay leaves
¼ cup of water
1 block of yellow rock sugar
In order for the chicken have a nice soy sauce color. When we wash the chicken, we could add a little baking soda on the skin and rub it against it.
After drying it, we could also use a paper towel to rub off a layer of fat on the skin. When this layer of fat comes off, you’ll notice your chicken is very shiny. Again, this will ensure that our chicken will have a nice color later.
In a pot of room temperature water, add the chicken in, 3 pieces of ginger, and 2 stalks of scallions. Cook over high heat until boiling. Then turn to low heat and simmer for 5 minutes. Then turn the chicken and simmer for another 5 minutes. Take it out and put aside.
In a pan, add ½ cup of soy sauce, 1 tablespoon of dark soy sauce, 4 tablespoons of Shaoxing wine, 2 tablespoons of oyster sauce, a pinch of salt, 3 slices of ginger, 1 stalk of scallions, 1 cinnamon, 2 pieces of tsaoko, 3 star anises, 2 bay leaves, ¼ cup of water, 1 block of yellow rock sugar. And cook everything until perfectly blended.
Add the chicken to the pan and cook over low heat. Constantly pour the sauce on top of the chicken for about 5 minutes. Turn the chicken, and constantly pour the sauce over the chicken. Turn for a couple of times. And repeat the steps. The total cook time of a 3 pounds chicken is about 25 minutes.
Take the chicken out and dry it on a baking rack. Enjoy!