The Secret to Perfect Soy Sauce Chicken
Why This Method Works
Opting for a dry brine on your chicken for a minimum of eight hours ensures the meat remains tender and juicy. By searing the chicken in a skillet before braising it gently in the oven with the skin exposed, you achieve that coveted crispy exterior. The combination of soy sauce, Shaoxing wine, and water used for braising captures the authentic flavors reminiscent of traditional Cantonese soy sauce chicken.
Growing up in Hong Kong, Sunday dinners were a cherished family tradition. My parents, two sisters, numerous aunts and uncles, and countless cousins would gather at my grandparents’ apartment to enjoy an extravagant meal prepared just for us—33 hungry mouths! Each dinner began with comforting soups like pork broth with arrowroot. We often savored whole steamed fish alongside blanched or stir-fried leafy greens infused with ginger and garlic. However, nothing compared to my grandmother’s legendary soy sauce chicken—a dish she crafted by simmering an entire bird in water mixed with soy sauce, scallions, and fresh ginger. She would then carve it beautifully onto a platter accompanied by her simple yet flavorful ginger-scallion dipping sauce.
Though I no longer reside in Hong Kong, every visit home includes my grandmother’s delicious soy sauce chicken—just as delightful as I remember from childhood. The meat is always moist and tender while the skin glistens brown from the soy sauce infusion; it carries savory notes complemented by subtle sweetness from rock sugar—a flavor that evokes nostalgia of family gatherings. This longing inspired me to create my own simplified version of this beloved dish that fits perfectly into busy weeknights without sacrificing taste or texture.
The Benefits of Dry-Brining Your Chicken
While it’s possible to prepare tasty chicken without dry-brining it first, taking this extra step significantly enhances flavor and tenderness. Dry-brining involves salting your meat ahead of cooking time; this method is proven more effective than wet brines when aiming for juicy results paired with crispy skin. As noted by former Serious Eats senior culinary editor Sasha in his guide on dry-brining techniques: wet brines can lead to overly moist meat that lacks flavor depth due to dilution while hindering browning effects during cooking.
In contrast, dry brining draws out moisture from within the meat itself creating what Sasha describes as “a concentrated brine” which gets reabsorbed back into the protein over time before cooking begins—resulting in well-seasoned poultry that’s both succulent inside yet crisp outside! It’s an effortless technique allowing you ample time (up to three days) prior preparation!
Embrace MSG for Enhanced Flavor
Now that we understand why dry-brining is beneficial let’s discuss what ingredients should be included during this process! Here comes MSG (monosodium glutamate)—a powerhouse ingredient known for its umami-rich profile adding depthful savoriness unmatched by salt alone according contributor Tim Chin’s findings regarding marinades effectiveness!
Based on these insights I decided upon incorporating MSG into my own blend along with kosher salt five spice powder dark brown sugar ground white pepper—all essential components elevating traditional recipes beyond their original scope! While many classic versions may omit five spice powder entirely—it introduces another layer complexity through its unique blend consisting star anise cloves cassia bark/cinnamon Sichuan pepper fennel seeds providing warmth harmonizing beautifully against molasses-like sweetness derived from dark brown sugar!
Achieving Tender Chicken With Crispy Skin: Sear Then Braise
Rather than following conventional methods requiring constant attention over stovetop simmering—I opted instead towards Western-style braising techniques yielding equally satisfying results without fussiness involved! First sear those thighs until golden-brown & crispy then remove them momentarily while sautéing scallions ginger garlic combined together alongside brown sugar five spice star anise cassia bark/cinnamon stick before deglazing pan using light soy-sauce Shaoxing wine plus water mixture bringing everything together nicely!
Nestle those browned thighs back into flavorful concoction ensuring skins remain above liquid level but most meats submerged fully transferring skillet directly onto preheated oven set at 300°F (150°C). Allow gentle cooking until internal temperature reaches 175°F (79°C)—result? Juicy flavorful thigh pieces topped off perfectly crisped skins served alongside tender scallions immersed within rich savory broth ideal pairing rice dishes too!
This recipe may not replicate exactly grandma’s version—but it’s close enough delivering deliciousness effortlessly suited even hectic weeknights where minimal supervision required throughout process! Pair it up stir-fried bok choy rounding out meal nicely although honestly all one needs are bowls steaming hot rice beside them enjoying every bite shared amongst loved ones around table once again feeling nostalgic memories resurfacing each time preparing these delectable Soy Sauce-Braised Chicken Thighs becoming our very own Sunday night tradition perhaps?
Recipe: Soy Sauce–Braised Chicken Thighs
Ingredients:
-
Dry Brine Mixture – 1 tablespoon Diamond Crystal kosher salt (or half if using table salt) - 1/4 teaspoon MSG
- 1½ teaspoons five-spice powder (divided)
- 6 tablespoons dark brown sugar (about 3½ ounces; ~90g) divided
- 1/4 teaspoon ground white pepper
-
Chicken & Cooking Ingredients
- Two pounds bone-in skin-on chicken thighs – Two tablespoons neutral oil – Eight scallions cut into segments - One piece fresh ginger peeled & sliced thinly (~2 inches long)
- Five medium cloves garlic minced – Three star anise pods
- One piece cassia bark or cinnamon stick (~2 inches long) – One-fourth cup light soy sauce
- One-fourth cup Shaoxing wine
- One-and-a-half cups water
Instructions:
- In small bowl whisk together salt MSG half teaspoon five-spice powder three tablespoons dark brown sugar ground white pepper until combined.
2.Pat down dried-off chicken thighs thoroughly seasoning generously all sides using prepared mixture placing onto wire rack set atop rimmed baking sheet refrigerating uncovered minimum eight hours maximum seventy-two hours.
3.Preheat oven adjusting rack middle position setting temperature at300°F(150°C). Pat down dried-off seasoned chickens again removing excess moisture. 4.In large cast iron skillet heat vegetable oil medium-high until shimmering add seasoned chickens skin-side-down frying undisturbed four-six minutes achieving golden-brown crust flipping briefly second side about two minutes transferring cooked pieces plate aside temporarily.
5.Lowering heat medium-low add chopped scallions sliced ginger minced garlic remaining spices including one teaspoon five-spice plus three tablespoons dark-brown-sugar stirring occasionally softening vegetables lightly browning approximately three-five minutes followed deglazing pan adding star-anise cassia stick light-soy-sauce Shaoxing-wine-water bringing mixture simmer gently over moderate flame.
6.Return browned-chicken back pan ensuring skins remain above liquid level submerging most meats transfer entire skillet oven uncovered allowing cook through tenderness reaching internal temp175°F(79°C) roughly thirty minutes total duration!
7.Remove carefully serve warm alongside rice veggies if desired enjoy delightful flavors reminiscing fond memories shared around dining tables past present future alike!
Special Equipment Needed:
- Wire rack
- Rimmed baking sheet
- Cast iron/carbon steel skillet
- Instant-read thermometer
#### Storage Notes: Cooked leftovers can be stored airtight container refrigerated up-to-three days though note crispiness will diminish upon cooling freeze cooked portions along-with sauces airtight containers lasting month thaw overnight fridge prior reheating microwave till warmed through approximately minute-and-a-half max enjoy reliving moments each bite taken once more!!