Soy Sauce Chicken — Susie Davidson Powell.
susie davidson powellSoy sauce chicken is one of those recipes that is worth making several times until you can pull it out of the hat when you are short on time and want a quick fix for lunch or dinner.
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A Hawaiian lunch staple similar to Japanese teriyaki or Filipino chicken adobo, it’s a sweet and salty mix of soy sauce, sugar, and ginger. Skin-on chicken thighs are best because they have more flavor and fat, while chicken breasts become juicier and more tender when seasoned and cooked.
Perhaps best of all, you can skim the broth and eat it with white rice, or you can reduce the broth and add the soy sauce chicken to a ramen bowl or baked potato.
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2/3 cup chicken stock (unsalted)
1/3 cup light brown sugar
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6 cloves of garlic (chopped)
Peel 2 inches of fresh ginger and cut into 1/8-inch slices
1 cup water (used as 3/4 cup and 1/4 cup in recipe)
4 skin-on, bone-in chicken thighs (excess skin and fat removed), about 2 1/4 pounds
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2 1/2 tablespoons cornstarch (optional to thicken the sauce)
Enjoy your freshly cooked white rice.
step
- Trim the green onions and slice them thinly. Save the darkest green part for garnish. Add the rest to the skillet along with the stock, soy sauce, brown sugar, garlic, ginger, and 3/4 cup water. Whisk gently until the sugar is dissolved.
- Add the chicken thighs to the skillet, skin side down. Bring to a boil over medium heat, then reduce heat to low and simmer until chicken is cooked through, about 30 minutes. Flip the chicken halfway through cooking. Remove skillet from heat.
- Transfer the chicken to a plate and tent with aluminum foil to keep warm. Remove fat from liquid in skillet.
- In a small bowl, mix the cornstarch with the remaining 1/4 cup water until a slurry forms. Return the sauce to the saucepan, bring to a boil, and continue whisking until the sauce is thick enough to coat the back of a spoon.
- Remove sauce from heat and spoon over chicken. Garnish with the reserved green onions and serve with white rice.
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