Cooked - My Version Of Soy Sauce Chicken

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

My Version Of Soy Sauce Chicken

4.0

4 large chicken legs (cut off excess fat, deboned, crack the bones and set aside)

2 tsp grated ginger

¼ tsp white pepper

2 tsp salt

2 tsp cornflour

2 tbsp rice wine

1 tbsp dark soy sauce

Master stock: Bones and fat from chicken legs

2 sprig spring onion (cut)

12 cloves garlic (smacked)

50g ginger (sliced)

2 tbsp oil

1 litre water

1 ½ tbsp salt

¼c light soy sauce

¼c dark soy sauce

1 cup brown sugar

Spices: 1 tsp clove, 5 bay leaves, 1 cassia bark, 2 black cardamom, 1 tsp five spice, 1 tsp garlic powder, 2 tsp toasted fennel seeds, 3 star anise, 1 tsp black peppercorn

Relish: 5 spring onion (finely chopped)

50g ginger (finely chopped)

¼ tsp white pepper

1 tsp salt

1 tsp sugar

1 tsp chicken powder

200ml oil

Fry the aromats with oil, bones and fat for a few minutes on medium high heat.
Add in the spices, water and seasoning. Simmer for 40min.
Remove the bones and ginger slices.
Poach the marinated chicken legs on medium low heat for 18-22min until cooked.
Slice and serve chicken over rice with Asian greens and ginger relish.
Store the master stock by bringing it to a boil first, strain and filter all spices, allow to cool and skim off the fat.
Pour into leak proof bag and freeze.
Add everything except oil in a heat proof bowl and pour heated oil (to about 240C) over ingredients.
Stir and set aside.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍗Chicken

Cuisine🇨🇳Chinese

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyMedium ⏰ 2h

Created 70 weeks ago

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