For Cantonese people, no feast is complete without chicken. There are countless ways to prepare it, but today we’re sharing a soy sauce chicken recipe that’s perfect for home cooking – tender, juicy, fragrant, and so delicious you won’t be able to stop eating it.
Ingredients：1 free-range chicken (preferably from Zhanjiang)、Spring onions (scallions)、Rock sugar、Star anise、Garlic、Cinnamon stick (or cassia bark)、Ginger、Sand ginger (kaempferia galanga)、200 g light soy sauce、1.5 tablespoons dark soy sauce
Steps：
1、Mix the light soy sauce and dark soy sauce together in a wok or deep skillet. Place the chicken in and rub the sauce all over its skin, making sure every part is evenly coated. Marinate for at least 2 hours, reapplying the sauce several times during this period. The more evenly the colour is absorbed now, the more beautiful the final dish will look. Pay extra attention to the area under the wings – rub sauce there a few more times.
2、Remove the chicken from the sauce and set aside. Add the ginger, sand ginger, spring onions, garlic, rock sugar, star anise, and cinnamon stick to the wok with the sauce. Turn the heat to high and bring to a boil.
3、Once boiling, reduce the heat to low. Place the chicken back into the wok and, while it cooks, continuously spoon the sauce over the chicken. After 2 minutes, turn the chicken over and continue spooning sauce over it. Cover with a lid and simmer.
4、After 3 minutes, remove the lid, spoon sauce over the chicken again, turn it over, cover, and simmer for a few more minutes. Repeat this process – uncover, baste, turn, cover – several times. The more carefully you do this, the more attractive the finished chicken will be.
5、After a total cooking time of 25 minutes, turn off the heat. Keep the lid on and let the chicken rest in the residual heat for another 5 minutes.
6、Remove the chicken, let it cool slightly, then chop it into serving pieces. Arrange on a plate and serve.
7、Enjoy your perfectly glossy, flavour-packed soy sauce chicken!