Above pictures was my first try on this dish where i simmered the chicken for about 20mins+. I have since improved the recipe and you can see the result of my my improved cooking time here: Soy Sauce Chicken Improved!
I have not had this dish for at least a decade, but it tastes just like how i remember it, only better! The meat is off the bone tender so it made deboning a breeze. It’s full of flavour and the condiments and chicken rice made this dish perfect. And i must say this dish is not complete without my favourite homemade chilli. It is also Ben’s first time trying this dish and he loved it! He loves my chicken rice and asked me today if I could make him chicken rice everyday.. Haha, my silly boy ❤
- 3 large chicken legs ( I used 2 as we cannot finish that much)
- 4 garlic cloves, smashed and peeled
- 2 thumb sized ginger, peeled and sliced
- 3-4 star anise
- 4 cups water
- 1/2 cup light soy sauce
- 1/2 cup dark soy sauce
- 1/2 cup hua diao wine
- 1/4 cup sugar
- Bak choy, blanched, served with fried shallots
- Heat oil in a hot wok, fry garlic and ginger until fragrant. Add star anise.
- Add in water, all the sauces and sugar. Bring to boil on high heat.
- Simmer for about 10 minutes before adding in chicken. Bring to boil again.
- Bring sauce to boil and put in the chicken and cover. Boil on high heat for 7 minutes. Turn off the fire and leave the lid on for about 25-30mins. Do not remove the lid.
- Remove chicken and cool slightly before deboning.
*You may use the braising sauce to drizzle over your chicken and blanched bak choy before serving. Most people serve the bak choy with oyster sauce but i think it’s too salty. The sauce is so flavourful that it went really well together. I love to serve my chicken on a bed of peeled cucumber and drizzle the sauce over it. The cucumber absorbs the sauce and the goodness of the chicken and becomes extremely delicious!