Imported from Instagram
30-Minute Tender Soy Sauce Chicken
A shortcut version of Chinese soy sauce chicken, braised quickly in a fragrant mixture of soy sauces, Shaoxing wine, ginger, scallions, and warm spices. Browning the chicken first adds savory depth while the reduced sauce creates a glossy finish.
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Ingredients
- 1 whole chicken (About 1.5–1.8 kg (3 1/3–4 lb), preferably spatchcocked or cut into large pieces so it cooks quickly)
- 2 tbsp neutral cooking oil (For browning the chicken)
- 30 g fresh ginger (Sliced)
- 4 scallions (Cut into 5 cm lengths, with extra sliced scallion optional for serving)
- 480 ml water (Adjust as needed so the chicken is partially submerged)
- 120 ml light soy sauce (Regular soy sauce)
- 2 tbsp dark soy sauce (For deeper color and flavor)
- 60 ml Shaoxing wine (Chinese cooking wine)
- 25 g rock sugar (Use granulated sugar if rock sugar is unavailable)
- 1 cinnamon stick (About 7–8 cm long)
- 2 star anise
- 2 bay leaves
Steps
- 1
Pat the chicken dry with paper towels. If using a whole bird, spatchcock it or cut it into large bone-in pieces so it can cook quickly and fit comfortably in a wide, deep skillet or Dutch oven.
- 2
Heat the neutral oil in a wide, heavy-bottomed skillet or Dutch oven over medium-high heat until it shimmers. Place the chicken skin-side down and brown it undisturbed for several minutes, turning as needed, until the skin is golden brown. Transfer or move the chicken aside briefly if necessary.
- 3
Add the sliced ginger and scallion lengths to the pan around the chicken. Cook for about 30–60 seconds, stirring gently, until fragrant but not burned.
- 4
Pour in the water, light soy sauce, dark soy sauce, and Shaoxing wine. Add the rock sugar, cinnamon stick, star anise, and bay leaves.
- 5
Bring the liquid to a gentle simmer. Turn the chicken so it is coated in the sauce, then cover the pan and braise for about 20 minutes. Maintain a steady simmer rather than a vigorous boil, turning or basting the chicken occasionally so it cooks evenly and absorbs the seasoning.
- 6
Check the thickest part of the chicken with an instant-read thermometer; it should reach 165°F / 74°C, and the juices should run clear. If the chicken is not fully cooked, cover and simmer for a few more minutes.
- 7
Remove the lid and transfer the chicken to a cutting board or serving platter. Increase the heat and boil the braising liquid for about 2 minutes, stirring occasionally, until slightly reduced and glossy.
- 8
Spoon the reduced sauce over the chicken. Chop the chicken into serving pieces if desired, garnish with scallions, and serve hot with steamed rice.
Notes
The source states that this shortcut takes about 30 minutes, with approximately 20 minutes of braising and 2 minutes of sauce reduction. Because the transcript does not provide exact quantities or clearly specify whether the chicken is whole, spatchcocked, or cut into pieces, the amounts and quick-cooking preparation are estimates. Use a wide pan and keep the chicken partially submerged for the most even cooking.
Nutrition per serving
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