• Jul 27, 2023
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Soy Sauce Chicken

This recipe is not only easy to make but also a beloved staple in many Asian households. The beauty of this dish lies in its simplicity. With tender chicken thighs marinated in a mix of flavorful ingredients such as soy sauce, soy paste, and fragrant spices, you'll end up with a mouthwatering meal you'll want to make time and time again. And the best part? It's so straightforward that anyone can prepare it!

• 12 ingredients
• 45 minutes
• 4 Servings

Ingredients

4 chicken thighs
1/2 cup soy sauce
2 tablespoons soy paste
8 cloves of garlic
2 inches of fresh ginger, shucked
2 tablespoons cooking wine
1 cinnamon stick
3 star anise
2 cups of water
2 scallions, chopped
Black pepper, to taste
Sesame oil, to taste

Directions

Marinating the Chicken:

1. In a large bowl, combine the soy sauce, soy paste, garlic, ginger, and cooking wine. Place your chicken thighs in the marinade, ensuring they are fully covered. Let them marinate for at least 1 hour, or overnight for a deeper flavor.

Cooking:

2. After marinating, use a deep skillet pot to brown the chicken thighs on both sides, then add the marinade to the pot.
3. Add the cinnamon stick, star anise, sesame oil, and water. Bring the mixture to a boil over medium-high heat.

Simmering:

4. Once it starts boiling, reduce the heat to low and let the mixture simmer. Partially cover the pot, leaving a small opening, and let it cook for about 20-30 minutes, or until the chicken is fully cooked and tender.

Seasoning:

5. Towards the end of cooking, add in the chopped scallions.

Serving:

6. Once the chicken is done, transfer it to a serving dish and garnish with more chopped scallions.

Notes

Marination time: The longer you marinate the chicken, the more flavor it will absorb. Overnight is ideal, but if you're short on time, even an hour can make a big difference.

Browning the chicken: Browning the chicken thighs before simmering helps seal in the juices and provides a nice texture. Make sure the skillet is hot before you add the chicken to get a good sear.

Simmering: When simmering, make sure the heat is low enough that the liquid is just lightly bubbling. If it's boiling too vigorously, the chicken might become tough.

Adjusting the sauce: If you'd like a thicker sauce, you can remove the cooked chicken from the pot and then simmer the sauce on medium-high heat until it reduces to your desired thickness. You can also dissolve a little cornstarch in cold water and stir it into the simmering sauce to thicken it.

Serving: This dish would go great with steamed rice or noodles to soak up the flavorful sauce. You could also add some steamed vegetables for a balanced meal.

Leftovers: If you have leftovers, store them in an airtight container in the refrigerator. The flavors will continue to meld and it will be even more delicious the next day.

Nutrition Detail