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Soy Sauce Chicken with Ginger

Close-up of glossy, dark glazed Soy Sauce Chicken with Ginger pieces served on a white plate.
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A straightforward recipe for classic Chinese braised chicken featuring a deep, savory flavor from soy sauce balanced by fresh ginger.

Ingredients

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  • 2 lbs bone-in, skin-on chicken thighs or drumsticks
  • 1/4 cup light soy sauce
  • 2 tablespoons dark soy sauce
  • 1/4 cup Shaoxing rice wine (or dry sherry)
  • 1/4 cup water
  • 2 tablespoons brown sugar
  • 2 inches fresh ginger, sliced thinly (about 15-20 slices)
  • 4 cloves garlic, smashed
  • 2 scallions, cut into 2-inch pieces
  • 1 tablespoon cooking oil (vegetable or peanut)

Instructions

  1. Pat the chicken pieces dry with paper towels. This helps the skin brown slightly.
  2. In a bowl, mix the light soy sauce, dark soy sauce, rice wine, water, and brown sugar until the sugar dissolves. This is your braising liquid.
  3. Heat the cooking oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
  4. Place the chicken pieces skin-side down in the hot oil. Sear for 4 to 5 minutes until the skin is golden brown. Flip and sear the other side for 2 minutes.
  5. Remove the chicken briefly and set aside. Drain off any excess oil, leaving about 1 teaspoon in the pot.
  6. Add the sliced ginger and smashed garlic to the pot. Stir-fry for about 30 seconds until fragrant.
  7. Return the chicken to the pot. Pour the prepared braising liquid over the chicken. The liquid should cover at least two-thirds of the chicken pieces.
  8. Bring the liquid to a boil, then immediately reduce the heat to low. Cover the pot tightly.
  9. Simmer gently for 35 to 45 minutes, turning the chicken halfway through the cooking time.
  10. After 35 minutes, remove the lid. Increase the heat to medium-high and add the scallion pieces.
  11. Continue to cook uncovered for 5 to 10 minutes, turning the chicken occasionally, until the sauce reduces to a thick, glossy glaze that coats the chicken.
  12. Remove the chicken from the pot. Skim off any excess fat from the sauce if desired. Pour the reduced sauce over the chicken before serving.

Notes

  • For a richer color, use only dark soy sauce for the first 10 minutes of simmering, then add the light soy sauce later.
  • Serve this dish over steamed white rice to soak up the flavorful glaze. Steamed broccoli or bok choy make excellent vegetable accompaniments.
  • If you prefer bone-out chicken, reduce the simmering time to 25 to 30 minutes.

Nutrition

Find it online: https://recipesfleet.com/soy-sauce-chicken-with-ginger/