Hong Kong Style Soy Sauce Chicken

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A Cantonese street-food classic, Hong Kong style soy sauce chicken is gently poached in a fragrant master stock of soy, rock sugar, and warm spices until the meat turns tender and the skin takes on a glossy mahogany hue. Served over hot noodles with a ladle of the sweet-savory cooking liquid, it is comfort food at its deepest and most aromatic.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 21 gFat
• 6 gSaturated Fat
• 28 gCarbs
• 1 gFiber
• 9 gSugar
• 38 gProtein
• 1480 mgSodium
• 420 mgPotassium
• 65 mgCalcium
• 3 mgIron
• 3 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the master stock

• 3 cups water
• 1/2 cup light soy sauce
• 2 tablespoons dark soy sauce
• 1/4 cup Shaoxing wine
• 3 tablespoons rock sugar (or brown sugar)
• 1 cinnamon stick
• 3 star anise
• 1 teaspoon Sichuan peppercorns
• 2 bay leaves
• 5 thick slices fresh ginger, smashed
• 6 garlic cloves, smashed
• 3 scallions, cut into 2-inch lengths
• 1/2 teaspoon ground white pepper

For the chicken

• 4 bone-in, skin-on chicken thighs (about 2 1/2 pounds total), trimmed of excess fat
• 1 teaspoon sesame oil, for finishing

For serving

• 12 ounces fresh egg noodles or steamed jasmine rice
• 2 scallions, finely sliced
• 1 tablespoon chopped fresh cilantro

Directions

1. In a heavy pot or Dutch oven wide enough to hold the chicken in a single layer, combine water, light soy sauce, dark soy sauce, Shaoxing wine, rock sugar, cinnamon stick, star anise, Sichuan peppercorns, bay leaves, ginger, garlic, scallions, and white pepper. Bring to a boil over high heat, stirring until the sugar fully dissolves, then reduce to a low simmer for 10 minutes to bloom the aromatics.
2. Pat the chicken thighs dry with paper towels and lower them skin-side up into the simmering stock; the liquid should come at least two-thirds of the way up the meat. Adjust heat to maintain a gentle, barely-there simmer and skim any foam that rises to the surface.
3. Cook the chicken uncovered for 30 minutes, turning once at the 15-minute mark so both sides absorb the color of the stock. The skin should turn a deep caramel-brown and the meat should feel just firm when pressed.
4. Turn off the heat, cover the pot, and let the chicken rest in the hot stock for 15 minutes so the juices redistribute and the meat becomes silky rather than stringy.
5. Lift the chicken onto a cutting board, brush lightly with sesame oil, and let it rest 5 minutes before slicing through the bone into thick pieces. Meanwhile, strain 1 cup of the braising liquid into a small saucepan and bring it to a vigorous boil for 2 minutes to thicken slightly into a sauce.
6. Cook the egg noodles in salted boiling water according to package directions, drain, and divide among four warm bowls. Arrange the sliced chicken over the noodles and ladle the reduced braising liquid over the top.
7. Scatter with sliced scallions and cilantro, and serve immediately with any extra sauce on the side.

Cook’s Notes

• Use bone-in, skin-on thighs for the best flavor and texture; boneless breasts will dry out in this cooking method.
• If you can find it, substitute yellow rock sugar for the brown sugar as it gives the chicken its signature lacquered sheen.
• Save and refrigerate leftover braising liquid; it becomes a richer master stock with each use and can poach duck, pork belly, or firm tofu next time.
• For a more dramatic presentation, brining the chicken in 4 cups water with 1/4 cup salt for 1 hour before cooking yields plumper, juicier meat.
• Reheat leftover chicken by gently warming it in a few spoonfuls of the reserved stock rather than the microwave to prevent the meat from toughening.

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