This is a quick Cantonese recipe for succulent, melt-off-the-bone tender chicken from Diana Kuan's excellent blog, "Appetite for China". The liquid should cover at 3/4 of the chicken; if you need more liquid maintain the 2 parts soy sauce to 3 parts water ratio.
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- 2 cups soy sauce, more if needed (500 mL)
- 3 cups water, more if needed (750 mL)
- 1 piece ginger, peeled and sliced
- 3 tablespoons sugar (45 mL)
- 2 teaspoons cinnamon (10 mL)
- 1 teaspoon star anise (5 mL)
- 4 pieces chicken thighs (or a combination of the two) or 4 pieces chicken wings (or a combination of the two)
- 1 scallion, roughly chopped
- 1Begin heating soy sauce and water over medium flame. Add ginger, sugar, cinnamon, and star anise.
- 2Bring mixture to simmer and add chicken. Reduce heat to very low and cover casserole dish/pot. Make sure heat is as low as can be without turning off; simmering soy sauce can easily become rapidly boiling soy sauce, which can easily become a big mess to clean up.
- 3Cook chicken for 15 to 20 minutes, depending on the size of the pieces. Cut one open to check for doneness. Ladle chicken from sauce mixture and serve as is. Or if you're handy with a cleaver, chop up those thighs into smaller pieces. Garnish with scallions.
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Nutritional Facts for Easy Chinese Soy-Braised Chicken
Serving Size: 1 (430 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 327.2
- Calories from Fat 131
- Total Fat 14.6 g
- Saturated Fat 4.1 g
- Cholesterol 78.9 mg
- Sodium 8119.8 mg
- Total Carbohydrate 18.9 g
- Dietary Fiber 1.9 g
- Sugars 12.0 g
- Protein 31.5 g
The following items or measurements are not included: