Soy Sauce Chicken
This is a simple and easy, yet authentic Cantonese down-home dish.
My mom made it often and it was one of my favorite dishes growing up.
Every time I make it now, I think of her.
TOTAL TIME 60-70 min
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YIELD Serves 4
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INGREDIENTS
- 2 to 3 lbs of chicken pieces (skin-on, bone-in drumsticks and thighs work best)
- ½ inch piece of fresh ginger, peeled and sliced
- ⅓ cup sugar
- 5 tablespoons soy sauce*
- ½ cup water
- Salt to taste
- Chopped green onions (optional)
INSTRUCTIONS
Heat oil in a suitable-sized pan, place the chicken (in a single layer) and all the ingredients into pan, cover and bring to a rolling boil.
At this point, lower the heat allowing the chicken to simmer for 20-25 minutes (or until done) turning the chicken at the midway point.
Once the chicken is cooked, uncover the pan and reduce the liquid in the pan by continuing to simmer, occasionally basting the chicken.
When the sauce is thickened to the desired consistency, remove to a serving dish, garnish with green onions if desired, and serve with steamed rice. Jasmine Rice is good.
* NOTE: I use two types of soy sauce; 4 tablespoons dark (老 頭 抽) and 1 tablespoon light (生 晒 頭 抽).
The dark soy sauce gives the chicken a brown-bronze color, the light soy sauce is saltier and more flavorful.
This recipe will work just fine with either type alone or with just about any type of soy sauce you happen to have.
If you have to omit the light soy sauce just add one teaspoon salt to the dark soy sauce.