@xiensscran: Soy sauce chicken is an iconic Chinese restaurant favourite. This recipe is homestyle version, usually served as whole chicken, this one is lightly braised and shredded so you don’t have to faff with a big Chinese cleaver 🔪 🫰🏼 * recipe approved by mama * 4 chicken legs
4 tbsp dark soy sauce 1/2 tsp ground white pepper 2 tbsp vegetable oil 
40g rock sugar
2 spring onions 5 slices ginger 3 small shallots 
2 garlic bulbs
1 cinnamon stick
5 cloves
1 star anise
50ml dark soy sauce
50ml light soy sauce
50ml shaoxing wine 500ml water 2 tbsp cornstarch Add the chicken legs to a large bowl and cover with boiling water for 30 seconds until the skin tightens. Remove and pat dry with paper towels. Add to a clean bowl and marinate with dark soy and ground white pepper. Meanwhile, bash your spring onions with the back of your knife and slice lengthways into three parts. Roughly chop the ginger, garlic and shallot. On medium heat, add vegetable oil and rock sugar to a wok, break into small pieces and stir until lightly caramelised. Add spring onion, ginger, garlic and shallot to the wok and fry for 3 mins (add a touch of water if needed). Add the chicken legs skin side down and don’t touch it for 2 mins. Pour in the marinade, light soy sauce, dark soy sauce, shaoxing wine and water along with cloves, star anise and cinnamon stick. Once it starts to boil, turn the heat to low, cover with a lid and braise for 35 mins, turning the chicken half way through. Remove the chicken to cool. Strain the vegetables and spices, add 2 tbsp of the sauce to 2 tbsp of cornstarch, mix well then add back into the sauce. Once the sauce has thickened remove from the heat. Shred the chicken, serve with a bowl of steamed rice and enjoy!! #soysaucechicken #chinesecooking

Xiengni

Open In TikTok:

Region: GB

Saturday 30 November 2024 15:38:38 GMT