Chicken in soy sauce is delicious and appetizing. It is a classic dish and can be served in many delicious ways. This recipe introduces a method that can be cooked at home, which is easy to use and does not require too much labor.

basically, the whole chicken is braised in the broth seasoned with soy sauce, which is rich in flavor and attractive in skin color. Chop the chicken into small pieces and pour it with shiny sauce, which can appear at a holiday banquet or in an inconspicuous bowl of rice or noodles.

This recipe uses chicken leg meat (except chicken breast) instead of whole chicken, which makes the cooking process easier and less labor intensive. To cook the whole chicken in the traditional way, you need to apply a layer of cooking liquid every few minutes to ensure the uniform flavor and color of the chicken skin. Because the cut chicken pieces can be easily immersed in the broth and turned over when necessary, much less skill and attention are needed in preparation. This is definitely a shortcut to a classic dish, but I promise it tastes very satisfactory!

drumsticks or other delicious pieces of meat

Any piece of chicken is suitable for this recipe. That is to say, thighs (which I used to shoot), wings, drumsticks, legs or a quarter of legs. Personally, I don't recommend chicken breast, because it is a little dry and doesn't taste so fragrant.

The quantity of ingredients in my diet is to cook 6 chicken thighs (with belt bones) and weigh about 1kg. In the next cooking step, I will discuss the different cooking time of various pieces.

soy sauce and soy sauce

Obviously, soy sauce is an essential ingredient in this dish. It adds aroma, delicious and delicious taste, and appetizing brown to chicken. Besides raw, I also like to add a little soy sauce. This sauce provides a light caramel flavor and performs well in browning food. It is good to use the combination of these two types, but if you can't use soy sauce, please feel free to skip it.

yellow rice wine and sugar

The traditional formula of sauce-fried chicken requires the use of China rose wine and rock sugar. Rose wine is a rose-flavored sorghum wine, which is usually used in Cantonese cuisine. In my menu, I use Shaoxing rice wine and brown sugar instead, because they are easier to use and have little difference in taste (if you want this dish to be alcohol-free, just omit the wine).

spices

Like many other dishes, the delicious sauce-fried chicken also benefits from onions, ginger and some spices. In addition to the star anise and bay leaves listed in the recipe, if you have other spices at hand, please don't hesitate, such as cinnamon, clove, tsaoko and so on.

It's very easy to cook chicken in soy sauce, especially when you cook chicken pieces instead of whole chicken. It doesn't involve any advanced cooking skills, so if you are new to cooking, this is a good start. Now let me introduce each step in detail.

Step 1: Prepare the stew

Choose a pot big enough to put the chicken pieces on a single layer, but not so big that you need a lot of stew. The first step is to fry the spices in a little oil. Turn on a small fire, so that its aroma can be fully released without burning too much.

once you smell the fragrance and see the onion and ginger turn light brown, pour in the soy sauce, soy sauce, rice wine, sugar and water. Then bring the fire to a boil.

step 2: stew the chicken with slow fire

now, gently slide into the chicken leg, with the chicken skin facing down. At this time, it may be necessary to adjust the water quantity. The liquid should cover at least two-thirds of the chicken. Once it is boiled, turn the fire down to slow fire. Cover and cook for 35 minutes. Then turn all the thighs and cook for another 1 minutes. It's over!

the same method is also applicable to other chicken, but you need to adjust the cooking time accordingly. Here is a general guide: 25 minutes of wings; Drum stick for 35 minutes; Legs or leg parts need 45-5 minutes.

if you are not sure, you can poke the thickest part with chopsticks to test. It should be able to pass without much resistance. A kitchen thermometer will also help. The internal temperature of the thickest part shall not be lower than 74 c/165 f.