It is difficult to find duck here, so whenever we had appetite for Peking duck it has become big problem. We made soy sauce braised chicken to substitute the Peking duck craving. It worked like magic. This recipe ensures that there won’t be even a drop of broth left in your pot.
The chicken is so tender that it almost falls off anytime. The meat is balance with sweetness of sugar and Chinese 5 spices and saltiness from light soy sauce and dark soy sauce. The sauce is thick and rich; it’s so good with rice and noodle.
The best part is it is super simple and easy to make. It is great for party and the kids adore this tender sweet chicken.
Soy Sauce Braised Chicken
Ingredients: (6 servings + leftover)
1 whole chicken (about 1.5 kg)- cleaned and washed
8 cloves garlic- minced
50 gm fresh ginger- clean and sliced
A bunch of coriander root and stem
1 tbsp sugar
1 1/2 tbsp Chinese Five Spices Powder (Note below)
3 tbsp dark soy sauce
2 tbsp light soy sauce
Salt to taste
4 cups of water
10 eggs- boiled and peeled
2 tbsp oil
Marinate whole chicken with 2 tbsp of light soy sauce. Make sure you apply the sauce to every part of it.
Heat a large pot over the medium heat and add oil.
Add garlic and stir until light brown.
Add ginger, dark soy sauce, sugar, Chinese 5 spice and about 1 tsp of salt. Stir until all ingredients are mixed.
Add 4 cups of water and bring to boil.
Add coriander root and stem.
Immerge whole chicken in the boiling pot; let it boil for 5 minutes then simmer for 1 1/2 hours- 2 hours.
Add hard boiled eggs half way through the simmer process.
When it’s done the chicken should be beautiful glossy brown in color and the meat should be very tender. The stock should be perfectly balance of taste.
We serve this with simple stir fried noodle and garlic.
Note: Chinese 5 spices mix
2 tbsp ground star anise
2 tbsp ground fennel seeds
3 tsp ground cinnamon
3 tsp ground Szechuan peppercorns
1/2 tsp ground cloves
Mix everything together and keep in air-tight container.