The Year of the Rabbit keeps on giving! We’re serving you an absolutely delectable recipe for Cantonese soy braised chicken, courtesy of Chef Trevor Lui. This is the ultimate stewed dish to share with your entire family as a symbol of rebirth and prosperity for Lunar New Year.
- 5 lbs chicken thighs & drums bone in, skin on
- 1 large knob ginger root
- 5 stalks green onions
- 5 cloves garlic
- 1 cup light soy sauce or tamari
- 2 tbsp dark soy sauce
- 1/2 cup Shaoxing Chinese cooking wine
- 1 cup water
- 3 cloves star anise
- 4 bay leaves
- 1/4 cup granulated white sugar
- Remove chicken from fridge and allow to temper at room temperature for 15 minutes
- In a large stock pot, add oil followed by ginger and green onion tops when oil is hot.
- Allow to sauté for 1 minute, then add chopped garlic. Lightly brown/sauté all ingredients then begin to add chicken to the pan.
- With tongs or chopsticks, work chicken on all side to ensure all chicken is thoroughly browned evenly. Chicken pieces may initially stick to the pan when first dropped but allow it to slowly brown and loosen on its own (do not scrape or force).
- Once all chicken is lightly browned thoroughly, add all wet ingredients and lightly mix/saute.
- Once the sauce begins to simmer, add sugar and allow to fully dissolve. Let sauce and contents come up to a light simmer/boil and bring stove heat down to low.
- Add dry ingredients of anise and bay leaves.
- Cover chicken, leaving a slight opening of the pot and allow to simmer for 40-45 minutes on low heat. Check on chicken every 15-20 minutes and circulate chicken to ensure even cooking/braising.
- Once cooked, remove from heat and allow to rest for 10 minutes with lid on.
- Garnish with remaining fresh green onion stocks and serve with rice or noodles.
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