Soy sauce chicken

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Step 1

Prepare the chicken:

Step 2

Use a paper towel to scrub the skin side of the chicken to remove any filaments.

Step 3

Trim off excess fat and skin. Slice the chicken meat about 1 inch apart without cutting all the way through — this helps the chicken cook faster and absorb more flavor.

Step 4

2. Sear the chicken:

Step 5

In a pan over medium heat, place the chicken skin-side down. No extra oil is needed — the chicken will release its own fat.

Step 6

Sear for 2 minutes until golden brown. Flip and cook the other side for 2 more minutes. Remove and set aside.

Step 7

3. Build the sauce:

Step 8

In the same pan over low heat, use the remaining chicken fat to stir-fry the ginger and scallions until aromatic, about 1 minute.

Step 9

Add sugar and stir until melted and lightly browned.

Step 10

Pour in the water, soy sauce, dark soy sauce, and Shaoxing wine (if using).

Step 11

Add cinnamon stick, star anise, bay leaves, and dried tangerine peel. Whisk and bring to a simmer.

Step 12

4. Simmer the chicken:

Step 13

Return the chicken to the pan. Cover with a lid and simmer for 6 minutes.

Step 14

Flip the chicken, cover again, and cook for another 6 minutes.

Step 15

Uncover the lid and turn the heat to high. Cook for another 5 minutes until the sauce is reduced and glossy.

Step 16

Make sure the internal temperature of the chicken reaches at least 165°F (74°C).