Soy Sauce Chicken See Yao Gai 豉油鸡
I like to use chicken thighs because they are my favourite cut of chicken. You can use legs or wings and adjust the cooking time.
Ingredients
- 6 large free-range Chicken Thighs
- 500 ml quality Chicken Stock
- 150 ml Light Soy Sauce
- 50 ml Dark Soy Sauce
- 150 ml Rice Wine Vinegar
- 50 ml Vegetable Oil
- 50 gr Dark Brown Sugar
- 3 large Spring Onions
- 4 cloves Garlic peeled and crushed
- 5 cm piece Ginger peeled and grated
- 2 large pieces Cassia Bark
- 3 Star Anise Pods
- 2 large Bay Leaves
Equipment
- 1 large heavy-bottemed frying pan
- 1 Sieve
Instructions
- Gently heat the oil in a large heavy-bottomed frying pan. Add the garlic, spring onions, ginger, and spices and sauté for a couple of minutes without burning the ginger and garlic. Add the soy sauces, rice wine vinegar, sugar, and chicken stock and bring to the boil.
- Carefully add the chicken thighs skin side down and add a little extra water, if necessary, until the thighs are just covered. Bring back to a gentle simmer and cook for thirty minutes. Carefully turn the thighs over and continue simmering for another ten minutes basting occasionally as the sauce reduces.
- Lift out the thighs and keep warm. Strain the sauce then return to the heat and continue to reduce until thick and shiny.
Notes
Allergens in this recipe are;
Soya and possibly gluten in the Soy Sauce please check the product label.
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