Soy Sauce Chicken Recipe
- cook TIME 38 mins
- prep TIME 15 mins
- total TIME 53 mins
Ingredients (19)
- 25 oz skin-on bone-in chicken thigh
- 3 tbsp reduced-sodium soy sauce
- 1 tsp hoisin sauce
- 1/2 tsp sesame oil
- 6 oz bok choy
- 0.5 oz dried shiitake mushroom
- 0.5 oz ginger coarsely sliced
- 4 cloves garlic
- 1 oz shallot quartered
- 1 fl oz white wine
- 1/2 tbsp canola oil
- 1 tsp cornstarch
- 2 star anises
- 1/4 cup scallion chopped
- 2 cups water
- 1/4 tsp ground black pepper
- 1/4 tsp five-spice powder
- 1 tsp brown sugar
- 3 1/2 cups cooked medium-grain rice from 1 3/4 cups uncooked
INSTRUCTIONS
Prep:
Cook the Rice: Rinse the rice then cook according to package instructions using a preferred appliance. It should typically take around 15-20 minutes to cook. As for the water, the common ratio is 1 cup rice to 2 cups water.
Slice the Ginger: Lay the ginger horizontally on the chopping board and slice into 1/2-inch thick pieces.
Quarter the Shallots: Remove the peel then lengthwise slice the shallot in half and again into quarters.
Chop the Scallions: Slice off the white roots and the first 1-2 inches from the top. Then bunch the scallions together, and thinly slice the stalks into small pieces.
Cook:
Rehydrate the Mushrooms: In a small bowl filled with cold water, drop 0.5 oz dried shiitake mushrooms and leave to soak for 5 minutes until softened.
Stir-fry the Aromatics: In a saucepan over medium heat, add 1/2 tbsp canola oil, 0.5 oz ginger, 4 garlic cloves, 1 oz shallot, and 2 star anises; stir-fry for 1 minute until fragrant.
Add the Mushrooms & Condiments: Add the bowl of rehydrated mushrooms (water included), 1/2 tsp sesame oil, 3 tbsp reduced-sodium soy sauce, 1 fl oz white wine, 1 tsp hoisin sauce, 1/4 tsp ground black pepper, 1/4 tsp five-spice powder, and 1 tsp brown sugar. Stir until everything is well mixed.
Add the Chicken: Add 25 oz skin-on bone-in chicken thigh to the saucepan, leave to boil then turn the heat to a low and let simmer for 25 minutes until the meat turns white and the skin becomes light brown.
Remove the Foods: Use a mesh skimmer to remove all the foods and transfer them onto a separate plate but leave the liquid in the saucepan.
Add the Cornstarch: Mix 1/8 cup water with 1 tsp cornstarch then pour the mixture into the saucepan. Stir on medium heat for 5 minutes until the sauce thickens.
Cook the Bok Choy: In a pan over medium heat, bring the remaining water to a boil then add 6 oz bok choy. Cook for 2 minutes. When done, drain the veggie and gently run it through cold water.
Serve: Coat the chicken and mushrooms in the sauce then transfer onto serving plates and lay over 3 1/2 cups cooked medium-grain rice and serve with the cooked bok choy. Garnish with 1/4 cup scallion and enjoy hot.
