Photograph of the finished Soy sauce chicken

China · Gà kho nước tương Quảng Đông

Soy sauce chicken

1 hr Hands-on time + 30 min waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Whole free-range chicken Whole free-range chicken 3.5 lb
  • Photograph of Soy sauce Soy sauce 2 cups
  • Photograph of Brown sugar Brown sugar 4.2 oz
  • Photograph of Cinnamon and star anise Cinnamon and star anise 8
  • Photograph of Cinnamon Cinnamon 4 bars
  • Photograph of Ginger Ginger 2.1 oz
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Shaoxing Wine Shaoxing Wine ½ cup
  • Photograph of Five-spice powder Five-spice powder 0.3 oz
  • Photograph of Dried tangerine peel Dried tangerine peel 0.4 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Simmer soy sauce with brown sugar, star anise, cinnamon sticks, orange peel, ginger, and 700 ml of water for 20 minutes to make the braising sauce.
  2. 2 Dip the chicken into the braising liquid, then lift it out three times to ensure the skin is evenly taut.
  3. 3 Cook at 85 degrees for exactly 30 minutes, turning the chicken once; the skin will crack and the meat will shrink when the water boils.
  4. 4 Turn off the heat and let the chicken soak in the braising liquid for 30 minutes so the color penetrates deep into the outer layer of meat.
  5. 5 Let the chicken drain for 15 minutes, then chop it into pieces and pour the concentrated braising sauce over it.

With an appliance

  • Pressure cooker 40 min

    Replace step 3: simmer in a pressure cooker for 12 minutes at high pressure, then release naturally. The color penetrates deeper but the leather remains soft, so shorten the soaking time in step 4 to 15 minutes.

Start cooking