Lee Kum Kee Soy Sauce Chicken
Ingredients
Scale
- 1/2 Chicken
- 1 tbsp oil
- 2 inch knob of ginger, sliced thinly
- 6 stalks green onions, cut into 1-inch pieces
- 2 star anise
- 1/2 cup rice wine, (I used Mijiu because that’s what I have on hand but you can also use shaoxing)
- 3/4 cup Lee Kum Kee Premium Soy Sauce
- 3/4 cup dark soy sauce
- 1/2 cup white sugar
- 1 tsp salt
- 5 cups water
Ginger Sauce
- 5 tbsp grated Ginger
- 3 cloves garlic grated
- 10 stalks of green onions, chopped finely
- 4 tbsp of soya or canola oil
- 1 tbsp sesame oil
- salt
Instructions
- Make sure to use a pot that would keep your chicken submerged in the cooking liquid. Heat oil in it and sauté ginger until it turns a little brown. Add green onions and sauté for 20 seconds more.
- Pour in rice wine and bring to a boil. Simmer for 5 minutes until alcohol evaporates. You’ll know the alcohol has evaporated when the smell becomes sweeter.
- Pour in Lee Kum Kee Premium Soy Sauce, dark soy sauce. Add star anise, white sugar, salt, and water.
- Stir and bring to a boil; Lower heat and simmer for 10 minutes.
- Add the chicken and bring to a boil again. Simmer the chicken for 30-45 minutes or you can use a meat thermometer to check if it’s done.Temperaure should be 165ºF at the thickest part of the chicken.
- Make the Ginger Sauce while chicken is simmering. Grate the ginger and garlic. Squeeze out the juice from the ginger and garlic mixture then add the green onions and salt.
- In a small pot, heat soya or canola oil and sesame oil.
- Pour it onto the ginger, garlic, green onion, mixture and let it sit to infuse.
- Remove the chicken from the pot and let it rest for 10 minutes before serving.
- Chop the chicken and serve it with the Ginger Sauce, the sauce it was boiled in, and steaming hot rice.
Notes
This serving is good for a family of three or four