Ingredients
-
1
-
1/3 - 1/2
-
1/2
-
3
-
1
-
1/4
-
1
-
1/2
-
1 - 2
-
2
-
-
1
-
-
-
Directions
Chinese Soy Sauce Chicken, This recipe is an adaptation from a basic soy sauce chicken recipe from the internet and consultation with my grandma I can eat this everyday! You can use skinless, boneless chicken parts, but the taste won’t be the same , This turned out great! My aunt gave me a recipe for soy sauce chicken, but this one blew it away I pretty much followed the recipe as is used a third cup low sodium soy sauce and one star anise, as that’s what most commentors recommended I only made this with half a chicken and the sauce never reached the top of my chicken pieces I had to turn them at 10 minute increments Maybe I’ll use a smaller pot next time And since the breast cooks faster than the thigh I added the breast after the first 20 minutes Not salty at all I even used some of the sauce on the white rice and couldn’t bear to part with it even after we finished the chicken My husband gives this 2 thumbs up He couldn’t stop talking about how good it was , Easy is the key word This practically assembled itself! Definitely use reduced sodium soy sauce and pair with some rice to cut the saltiness We used bone-in chicken thighs, and the only thing that could make this better was a quick broil to get the skin crisp Excellent flavor
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Steps
|
1
Done
|
Mix All Ingredients, Except Chicken, Scallions, Sesame Seeds in a Large Pot Over Medium Heat. |
|
2
Done
|
Add Chicken, Then Let Simmer 30-40 Minutes, Turning Chicken Pieces Occasionally. |
|
3
Done
|
Remove Chicken Pieces from Sauce and Set Aside in a Serving Platter. |
|
4
Done
|
Skim Fat from the Sauce, Thicken It With Cornstarch Mixture (1 Tsp Cornstarch Dissolved in 1 Tb Water) and Pour the Sauce Over Chicken. |
|
5
Done
|
Sprinkle Scallions and Sesame Seeds and Serve With Rice. |
