Malaysian Soy Sauce Braised Chicken

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A beloved Malay home-style dish, this soy sauce braised chicken simmers in a glossy, lightly sweet-savory sauce built on caramelized shallots, garlic, ginger, and a balance of sweet and dark soy. It comes together in one wok with pantry staples and tastes even better the next day alongside hot steamed rice.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 28 gFat
• 7 gSaturated Fat
• 19 gCarbs
• 1 gFiber
• 14 gSugar
• 38 gProtein
• 1480 mgSodium
• 520 mgPotassium
• 65 mgCalcium
• 2.5 mgIron
• 8 mgVitamin C
• 140 mcgVitamin A

Ingredients

For the chicken and marinade

• 1.2 kg bone-in chicken thighs and drumsticks (about 6 pieces), skin on
• 1 tsp fine salt
• 1/2 tsp ground white pepper
• 1 tsp sesame oil

For the braise

• 3 tbsp vegetable oil
• 8 shallots (about 200 g), thinly sliced
• 6 garlic cloves, thinly sliced
• 1 (5 cm) piece ginger, peeled and julienned
• 4 dried red chilies, seeded and snipped (optional)
• 4 tbsp sweet soy sauce (kicap manis)
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp palm sugar or packed brown sugar
• 200 ml water
• 2 scallions, thinly sliced, for garnish
• 2 tbsp store-bought crispy fried shallots, for garnish

Directions

1. Pat the chicken pieces very dry with paper towels, then rub all over with salt, white pepper, and sesame oil. Let stand at room temperature for 15 minutes while you slice the aromatics.
2. Heat the oil in a wide wok or deep skillet over medium-high heat. Place the chicken in a single layer and sear without moving for 4-5 minutes until deep golden, then flip and brown the second side for 3 minutes. Transfer to a plate.
3. Pour off all but about 2 tablespoons of fat from the wok. Reduce heat to medium and add the shallots, garlic, and ginger. Cook, stirring often, for 4-5 minutes until the shallots are soft and lightly caramelized at the edges.
4. Add the dried chilies (if using), sweet soy sauce, light soy sauce, dark soy sauce, palm sugar, and water. Stir, scraping up any browned bits, and bring to a gentle simmer.
5. Nestle the chicken pieces skin side up into the sauce in a single layer. Reduce heat to low, cover, and braise for 20 minutes, spooning the sauce over the tops once or twice.
6. Uncover and simmer for a further 6-8 minutes, tilting the wok occasionally, until the sauce reduces to a thick, glossy syrup that coats the back of a spoon.
7. Taste and adjust salt or sugar. Spoon the chicken onto a warm platter, pour over the sauce, and scatter with sliced scallions and crispy fried shallots. Serve immediately with steamed white rice.

Cook’s Notes

• Use bone-in, skin-on chicken thighs and drumsticks; they stay juicy through the long simmer and give the sauce body. Boneless breasts will dry out.
• Kicap manis (sweet soy sauce) is the soul of this dish. Substitute by simmering 3 tbsp regular soy sauce with 1 tbsp molasses plus 1 tsp sugar, but authentic kicap manis is far better.
• For deeper color, increase the dark soy sauce to 1.5 tbsp; for a saltier punch, finish with an extra teaspoon of light soy.
• Make it ahead: the chicken tastes even better the next day once the flavors have soaked in. Reheat gently with a splash of water.
• Serve with steamed jasmine rice, a simple cucumber salad, and sambal belacan on the side for a complete Malaysian plate.

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