Soy sauce chicken
Binging with Babish · ♥ 12.4K likes · 329K views · 7 min video
Read about whole bird in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Over medium heat add the oil, then the ginger, shallots, scallions and garlic cloves, stirring 15 to 22 times.
- 1 cup oil
- 1 cup sliced ginger
- 8 whole shallots
- 12 whole scallions
- 1 cup garlic cloves
- 8 whole star anise
- 4 leaves bay
- 4 sticks cinnamon
- 8 whole fresh orange peels
Add the star anise, bay, cinnamon and orange peels and stir.
- 4 cups light soy sauce
- 3 cups dark soy sauce
- 3 cups Shaoxing wine
- 12 cups water
Add the light soy, dark soy, Shaoxing wine and water, then the brown sugar and chicken powder.
- 2 cups brown sugar
- 2 tbsp chicken powder
- 3 lb chicken
Bring to a gentle simmer and lower in the chickens; ladle the liquid over the top.
Braise about 50 minutes; for the best results cook it and chill the whole thing until the next day.
Take out one chicken and four cups of the braising liquid; the liquid keeps and can be reused up to three times.
Strain the liquid into a pot, set it as hot as it goes and boil off about half a cup.
Mix in the cornstarch slurry a tablespoon at a time until the sauce is thicker but not a gravy.
- 1 tbsp cornstarch slurry
- baby bok choy
Blanch the baby bok choy in heavily salted boiling water for 30 seconds.
Separate the legs, thighs and wings, cut the breast in half and remove the chest plate, cleaving through the bones.
Cutting up and plating the chicken
- white rice
Line a plate with white rice, layer the chicken on top, bok choy alongside, and sauce generously.
- ¼ cup garlic cloves
- ¼ cup sliced ginger
- 2 whole shallots
Variation, home version: saute the garlic, ginger and shallots in a tall pot until caramelized, about 3 minutes.
- ¾ cups dark soy
- 1 cup light soy
- ¾ cup Shaoxing wine
- 3 cups water
- ½ cup dark brown sugar
- 2 whole orange peels
- green onions
- red food coloring
Variation, home version: add the dark soy, light soy, Shaoxing wine, water, dark brown sugar, orange peels, green onions and spices.
Variation, home version: tuck in the chicken, top off with water, lid on, and cook at 170 for about 50 minutes.
Reduce two cups of the braising liquid with about two to three tablespoons of slurry, then cut up the chicken and sauce it.
Variation: for a deeper red, cool the chicken completely in the liquid and refrigerate overnight.