Soy Sauce Chicken Thighs
Soy Sauce Chicken (See Yao Gai) is a traditional Cantonese dish that I grew up with— my Grandma made it, so does my Mom and now it’s on regular rotation in my kitchen. Its magic is in its simplicity. The chicken is braised in a soy sauce-based broth infused with ginger, citrus and spices— each family has their own variation. Traditionally whole chickens are used, but I’ve swapped them out for chicken thighs. My Mom adds dried orange peel (a traditional Chinese flavor agent) for a citrus note— if you don’t have them the peel (pith and all) of an orange will do just fine. Additionally, the cooking broth can be saved— keep it in your freezer until the next time you make Soy Sauce Chicken— the flavors will become deeper and more complex with every use. Oh, and do serve with steamed rice to sop up all that delicious sauce.
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Serves 4-6
INGREDIENTS
6 boneless skin-on chicken thighs
½ tsp grapeseed or other neutral oil
4 green onion, cut into thirds, plus more for garnish
8 slices of ginger
2 garlic cloves, sliced
4 star anise
2 bay leaf
1 cinnamon stick
The peel of half an orange, sliced into ½” strips
1 cup light soy sauce
½ cup dark soy sauce
3 tbsp Shaoxing rice wine
⅓ cup dark brown sugar
2 cups water, plus 1 tbsp
½ tbsp cornstarch
Cilantro leaves, for garnish
Steamed jasmine rice and chili crisp, for serving (optional)
METHOD
In a medium saucepan with high sides over high heat, add oil along with green onion, ginger, garlic, star anise, bay leaf and cinnamon and cook 1-2 minutes until fragrant and just browned on the edges. Add Shaoxing rice wine, soy sauce, dark soy, brown sugar and water. Bring to a boil, then reduce heat and simmer for 15 minutes.
Add chicken thighs, skin side down, in a single layer. Add more water to cover most of the chicken if needed. Return to a boil, then lower to a simmer. Cover and simmer for 30 minutes. Turn thighs over and continue to simmer for another 10 minutes.
Remove chicken to a serving platter and set aside. In a small bowl mix 1 tbsp water with cornstarch until combined. Pour cooking liquid into a storage container (cooking liquid can be stored in freezer and re-used), reserving 1 cup and bring to a boil. Add in cornstarch slurry and whisk until sauce is thickened and glossy. Pour over chicken, garnish with green onion and cilantro leaves and serve with jasmine rice and chili crisp.
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