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Soy-Braised Chicken Recipe

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4.4 from 3 reviews

This comforting soy-braised chicken recipe features tender chicken thigh cutlets simmered gently in a flavorful mixture of light and dark soy sauces, Shaoxing wine, garlic, ginger, and aromatic spices. The dish is finished with a glossy, thickened sauce and served over steamed jasmine rice, garnished with fresh spring onions, toasted sesame seeds, sesame oil, and optional chili for a subtle heat.

Ingredients

Primary Ingredients

  • 1 tbsp light olive oil or neutral oil of choice
  • 1.2 kg chicken thigh cutlets (bone-in thighs), skin on or off
  • 3 spring onions (scallions), cut into 3 cm (1¼ inch) lengths, plus extra finely sliced spring onion to serve
  • 1 tbsp freshly minced garlic
  • 1 tbsp freshly grated ginger

Braising Liquid

  • 500 ml water
  • 125 ml light soy sauce
  • 2 tbsp dark soy sauce
  • 2 tbsp Shaoxing wine (or substitute with mirin or dry sherry)
  • 2 tbsp brown sugar
  • ¼ tsp freshly cracked black pepper or ground white pepper
  • 2 star anise
  • 2 bay leaves (fresh or dried)

Sauce Thickener

  • 1 tbsp cornflour (cornstarch), mixed with 2 tbsp water

To Serve

  • Steamed jasmine rice
  • Toasted sesame seeds
  • 1 tbsp sesame oil
  • 1 red chilli, finely sliced (optional)

Instructions

  1. Brown the chicken: Heat the oil in a large heavy-based deep pan or casserole dish with a lid over medium heat. Place the chicken skin-side down (if using skin-on cutlets) and cook for 6–8 minutes until golden brown. Turn the chicken and cook for another 3–4 minutes. Transfer to a plate; the chicken will still be raw inside but will finish cooking later.
  2. Add the aromatics: Using the same pan, add the spring onion pieces, minced garlic, and grated ginger. Stir and cook for 30–60 seconds until fragrant, releasing their flavors.
  3. Build the braising liquid: Pour in the water, light soy sauce, dark soy sauce, Shaoxing wine, brown sugar, cracked black or white pepper, star anise, and bay leaves. Stir to combine and bring the mixture to a gentle simmer.
  4. Braise the chicken: Return the browned chicken to the pan. Reduce the heat to low, cover with a lid, and let simmer gently for 1 hour. Turn the chicken once halfway through cooking to ensure even flavor absorption.
  5. Reduce the sauce: Remove the lid and continue to simmer uncovered for an additional 15 minutes. This will reduce the sauce slightly and intensify the flavors.
  6. Thicken the sauce: Stir in the cornflour and water slurry. Simmer for 3–4 minutes until the sauce becomes glossy and slightly thickened, coating the chicken beautifully.
  7. Serve: Plate the braised chicken over steamed jasmine rice. Spoon extra sauce over the top and garnish with finely sliced spring onions, toasted sesame seeds, a drizzle of sesame oil, and red chili slices if you prefer some heat.

Notes

  • You can substitute bone-in chicken thighs with boneless thighs or drumsticks, but adjust cooking time slightly as boneless pieces will cook faster.
  • If Shaoxing wine is unavailable, dry sherry or mirin can be used as alternatives to maintain flavor.
  • For less sodium, reduce the amount of soy sauce or use a low-sodium variety.
  • To make this dish spicier, add more fresh chili or a dash of chili oil when serving.
  • Ensure the sauce is thickened adequately with the cornflour slurry for the best texture; simmer gently to avoid lumps.

Find it online: https://miracooking.com/soy-braised-chicken-recipe/