Soy Sauce Chicken (醬油雞)
Soy sauce chicken (醬油雞) is a northern Chinese dish that needs only one pan and a handful of pantry staples. The chicken is browned first, then simmered uncovered in soy sauce, cooking wine, ginger and a little sugar until the liquid reduces to a savory glaze. Legs and wings suit it well, since the skin and bone hold up to the long, slow braise and soak up the sauce.
Instructions
Heat a little cooking oil in a pan and add the green onions along with the chicken legs or wings. Fry until the outside of the chicken is browned all over.
Pour in the soy sauce and cooking wine, then add the chopped ginger and the sugar. Start with the smaller amount of sugar and add more only if you want a sweeter sauce.
Add enough water to just cover the chicken. Bring the pan to a gentle bubble.
Turn the heat to low and simmer with the lid off. The dish is ready when most of the liquid has evaporated and the chicken is coated in a dark, glossy sauce.
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