SOY SAUCE CHICKEN (豉油雞) | MADE WITH LAU
Provided by: Made With Lau
Total time: 65 minutes
Prep time: 20 minutes
Cook time: 45 minutes
|4 lb chicken|
|3 pieces star anise|
|3 stalks green onion|
|1 oz ginger|
|2 tbsp oil|
|1 dash Kikkoman® Sesame Oil|
|6 tbsp rice wine|
|12 oz Kikkoman® Soy Sauce|
|1 tbsp Kikkoman® Tamari Soy Sauce|
|16 oz boiling water|
|3 oz rock sugar|
|2 tbsp cornstarch|
|4 tbsp water|
|2 gallon bags ice|
- Optional step: rinse chicken in water, focusing on inside the breast and any debris in the cavity.
- Wrap the star anise in a paper towel, and then smack them with the side of a heavy knife. Set the crushed pieces in a bowl.
- Heat the wok on high heat. Add oil.
- Transfer chicken to a larger pot that’s deep enough so that the chicken will be at least half-submerged in the sauce. Pour the sauce carefully in, and bring it all to a simmer on low heat. Keep the chicken soaking in the simmering sauce for 15 minutes with the lid on.
- Prepare a large bowl with a bag of ice on the bottom. Transfer the cooked chicken onto the ice, and then place a second bag of ice on the top. Let the chicken cool this way for 10-20 minutes before cutting into it.
- While waiting for the chicken to cool, bring the soy sauce to a boil. You’ll only be using 3 ladlefuls of it for this dish, so store the rest of it for later use in other dishes.
- Remember to put each section back to recreate the whole chicken.
- Add 3 ladlefuls of the soy sauce from earlier into the wok. Turn the heat on high and let it come to a boil.
ONE-PAN BRAISED CHICKEN WITH SOY SAUCE AND TOMATOES RECIPE …
Provided by: Christian Reynoso
Yield: 4 servings
|3 lb. skin-on, bone-in chicken pieces (such as thighs and drumsticks)|
|4 garlic cloves, finely grated|
|1 1″ piece ginger, peeled, finely grated|
|½ cup soy sauce|
|2 Tbsp. Chinese hot mustard or Colman’s Mustard|
|2 Tbsp. unsalted butter, melted, slightly cooled|
|1 Tbsp. red wine vinegar, white wine vinegar, or unseasoned rice vinegar|
|2 plum or other medium tomatoes, chopped|
|1 pint cherry or Sun Gold tomatoes|
|Thinly sliced scallions and/or cilantro leaves with tender stems and steamed rice or toasted thick bread slices (for serving)|
- Trim any excess skin and fat from 3 lb. skin-on, bone-in chicken pieces (such as thighs and drumsticks) and place in a large ovenproof straight-sided skillet or Dutch oven.
- Whisk 4 garlic cloves, finely grated, one 1″ piece ginger, peeled, finely grated, ½ cup soy sauce, 2 Tbsp. Chinese hot mustard or Colman’s Mustard, 2 Tbsp. unsalted butter, melted, slightly cooled, and 1 Tbsp. red wine vinegar, white wine vinegar, or unseasoned rice vinegar in a measuring glass or small bowl to combine. Pour marinade over chicken pieces and use your hands to work marinade into every nook and cranny, including underneath the skin. Turn chicken pieces skin side down and let sit at room temperature 20 minutes.
- Place rack in middle of oven; preheat to 425°. Turn chicken pieces skin side up and tuck 2 plum or other medium tomatoes, chopped, and 1 pint cherry or Sun Gold tomatoes between and under chicken pieces with a few on top as well. Roast chicken until skin is golden brown and meat is tender and tomatoes are soft and juicy with some bursting open, 40–45 minutes.
- Transfer chicken and tomatoes to a platter and spoon some juices over. Top with thinly sliced scallions and/or cilantro leaves with tender stems. Serve with steamed rice or toasted thick bread slices.