Soy-braised Chicken

Method

How it goes together

1. 01

   Step 1

   Brown the chicken – Heat the oil in a large heavy-based deep pan or casserole dish with a lid over medium heat. Cook the chicken skin-side down (if using skin-on cutlets) for 6–8 minutes or until golden brown. Turn and cook for a further 3–4 minutes. Transfer to a plate. The chicken will still be raw in the centre and will continue cooking later.

   Browning the skin renders fat into the pan and builds the deep savoury base the braising liquid draws on later, so the finished sauce tastes of chicken rather than just soy.

2. 02

   Step 2

   Add the spring onion, garlic and ginger – To the same pan, add the spring onion, garlic and ginger. Cook, stirring, for 30–60 seconds until fragrant.

   The aromatics cook in the rendered chicken fat and pick up the browned bits stuck to the base, spreading garlic and ginger flavour through the whole braise.

3. 03

   Step 3

   Build the braising liquid – Add the water, light soy sauce, dark soy sauce, Shaoxing wine, brown sugar, pepper, star anise and bay leaves. Stir to combine and bring to a gentle simmer.

   Bringing the liquid to a gentle simmer before the chicken goes back dissolves the sugar and starts drawing flavour from the star anise and bay, so the braise is seasoned from the first minute.

4. 04

   Step 4

   Braise the chicken – Return the chicken to the pan. Reduce the heat to low, cover with a lid and simmer for 1 hour, turning the chicken once halfway through cooking.

   A long, low, covered simmer softens the connective tissue in the thigh cutlets so the meat pulls off the bone, and turning once evens out the parts sitting above the liquid line.

5. 05

   Step 5

   Reduce the sauce – Remove the lid and simmer, uncovered, for a further 15 minutes. This step allows the sauce to reduce slightly and intensifies the flavour.

   With the lid off, steam escapes and the sauce concentrates into something with body and a deeper colour, so it clings to the chicken instead of running off.

6. 06

   Step 6

   Thicken the sauce – Add the cornflour and water slurry, then simmer for 3–4 minutes or until the sauce is glossy and slightly thickened.

   The starch needs a few minutes of active simmering to swell and lose its raw taste, which is what turns the thin braising liquid glossy and spoonable.

7. 07

   Step 7

   Serve – Serve the chicken over steamed jasmine rice with extra sauce spooned over the top. Finish with sliced spring onion, toasted sesame seeds, a drizzle of sesame oil and fresh chilli, if using.